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sweet potato muffins sugar free

Sweet Potato Breakfast Muffins (Sugar-Free, Gluten-Free)

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Description

Easy to make, gluten-free, and sugar-free, these sweet potato muffins are the perfect on-the-go breakfast and a grounding and nourishing travel snack. 


Ingredients

DRY INGREDIENTS

  • 1 cup mixed nuts (walnuts, pecans, pistachios) OR just walnuts, OR just pecans, ground
  • 1/2 cup shredded coconut
  • zest from one organic lemon
  • 1/4 cup tigernut flour
  • 1/4 cup sorghum flour
  • 1 1/2 teaspoon baking powder

WET INGREDIENTS

  • 2/3 cup mashed cooked sweet potato
  • 1/4 cup coconut milk / plant-based milk
  • 1/4 cup extra virgin olive oil
  • 2 pasture-raised eggs
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon licorice powder
  • Inulin powder or nuts for garnish

Instructions

  1. Preheat the oven to 350F. Line a muffin tin with muffin paper liners (makes 7 muffins).
  2. Grind the nuts in a food processor until they resemble the cauliflower rice texture. It’s ok if some pieces are bigger and some smaller; that’s, in fact, what you are looking for. 
  3. Mix the dry ingredients in a bowl. 
  4. In a food processor or blender, combine the sweet potato, milk, olive oil, eggs, and spices, until creamy. 
  5. Add the wet ingredients to the dry ingredients, and combine with a spatula until you form a thick nut moist batter.
  6. Fill each muffin liner with the batter. 
  7. Bake for about 30-35 minutes. They are ready when golden brown on top and no longer soft to touch. 
  8. Let them cool for 10-15 minutes before serving.