Healthy Sweet Potato Muffins

Today we're making a naturally gluten free sweet potato muffin topped with raw pumpkin seeds and pecans. This is a great recipe to make when you have leftover roasted sweet potato on hand.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Dr Stephanies Kitchen, gluten free muffins, sweet potato, sweet potato muffins

Prep Time: 50

Cook Time: 30

Servings:

Calories: 223kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 medium mixing bowl
1 wooden spoon
1 muffin tray

Ingredients

1 medium baked sweet potato *see below for baking instructions
2 eggs
1/4 cup monk fruit sweetener
1/4 cup unsweetened almond milk
2.5 cup almond flour
1/4 cup tapioca flour substitute arrowroot powder
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp coconut oil melted
1/4 cup raw unsalted pumpkin seeds
1/4 cup raw pecan pieces

Instructions

Preheat the oven to 350 F. Line muffin tin with paper liners.
Mash the sweet potato with a fork. Add eggs, monk fruit sweetener, almond milk, coconut oil. Stir with a wooden spoon to mix.
Add almond flour 1/2 a cup at a time. Stir with wooden spoon to mix. Add tapioca flour, cinnamon and nutmeg.
Divide the batter evenly among the muffin cups, filling each one about 2/3 full.
Top with pumpkin seeds and pecan pieces.
Bake 25-30 minutes. The muffins should be golden brown and a toothpick inserted into the center comes out clean.

Notes

To bake a sweet potato in the oven: Preheat oven to 400 F. Use a fork to prick several holes all over sweet potato. This allows steam to escape during baking and prevents the potatoes from bursting open in the oven. Arrange the prepared sweet potatoes on a baking sheet lined with parchment paper. Bake for approximately 45 minutes to 1 hour, depending on the size of the sweet potato. It's done when it's fork-tender and the skins is slightly crispy

To cook a sweet potato in the Instant Pot: This is my favorite method for preparing sweet potato. Simply add unpeeled sweet potato to the basket. Add 1 cup of water and pressure cook on high for 12 minutes. The peel comes off very easily with your fingers after cooking.

Substitutions:

Sub unsweetened pure pumpkin for sweet potato. You need 1 cup.

Sub arrowroot powder for tapioca flour. You can sub coconut flour, your muffin just won't be as fluffy.

Sub 1/4 cup honey or maple syrup for monk-fruit sweetener.

Sub olive oil or avocado oil for coconut oil.

Sub raw sunflower seeds for pumpkin seeds.

Sub walnut pieces for pecans.

Nutrition