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
- Preheat the oven to 350F. Line a muffin tin with muffin paper liners (makes 7 muffins).
- 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.
- Mix the dry ingredients in a bowl.
- In a food processor or blender, combine the sweet potato, milk, olive oil, eggs, and spices, until creamy.
- Add the wet ingredients to the dry ingredients, and combine with a spatula until you form a thick nut moist batter.
- Fill each muffin liner with the batter.
- Bake for about 30-35 minutes. They are ready when golden brown on top and no longer soft to touch.
- Let them cool for 10-15 minutes before serving.