Are you ready to indulge in a guilt-free treat that’s not only delicious but also packed with nutrition? These Healthy Sweet Potato Muffins are a game changer for your breakfast or snack time! Bursting with the natural sweetness of sweet potatoes and the rich flavor of warm spices, these vegan and gluten-free muffins will leave you craving more. With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen, you’ll wonder how something so wholesome can taste this good! Dive into this recipe and discover the secret to creating the perfect muffin that’s both satisfying and nourishing!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with silicone liners or parchment paper muffin cups to prevent sticking.
- In a large mixing bowl, thoroughly mash the sweet potato until smooth and creamy, ensuring no large chunks remain.
- Add maple syrup and almond milk to the mashed sweet potato. Whisk together until well combined and uniform in texture.
- In a separate bowl, sift together gluten-free oat flour, almond flour, baking powder, cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Use a cookie scoop or spoon to evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle additional cinnamon or chopped nuts on top of each muffin for extra flavor and texture.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Choose the Right Sweet Potatoes: For the best flavor, opt for sweet potatoes that are firm and free of blemishes. Baking them until soft before mashing will enhance their natural sweetness.
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for the flours. This ensures the right texture and prevents the muffins from becoming too dense.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins, so be gentle!
- Customize Your Muffins: Feel free to add in your favorite mix-ins like chopped nuts, dried fruits, or even chocolate chips for an extra touch of indulgence.
- Check for Doneness: Every oven is different, so start checking your muffins a couple of minutes before the suggested baking time. A toothpick should come out clean when they’re ready!
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container. They can last up to 3 days at room temperature or up to 5 days in the fridge.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
