Description

These sweet potato breakfast muffins are a nourishing, naturally sweet treat made with ground nuts, sweet potato, tigernut and sorghum flours, eggs, and extra virgin olive oil. Flavored with cinnamon, lemon zest, and a little licorice powder, they are gluten-free, dairy-free, and made without any added sugar or sweeteners. Enjoy them with eggs for breakfast, or pack a few for a satisfying snack on a long travel day.

Ingredients

Dry ingredients

1 cup mixed nuts (walnuts, pecans, and pistachios), or walnuts and pecans, or just walnuts or pecans, ground
1/2 cup shredded coconut
Zest of 1 organic lemon
1/4 cup tigernut flour
1/4 cup sorghum flour
1 1/2 teaspoons baking powder

Wet ingredients

2/3 cup mashed cooked sweet potato
1/4 cup coconut milk or 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

For garnish

Powdered sweetener or ground nuts

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Instructions

Preheat the oven to 350°F (180°C). Line a muffin tin with seven paper liners. This recipe makes 7 muffins.
Grind the nuts in a food processor until they resemble cauliflower rice. Some pieces should be smaller and some larger; this uneven texture is what you’re looking for.
Combine all the dry ingredients in a bowl.
In a food processor or blender, combine the sweet potato, milk, olive oil, eggs, salt, cinnamon, and licorice powder until creamy.
Add the wet mixture to the dry ingredients and stir with a spatula until you have a thick but moist batter.
Divide the batter among the seven muffin liners.
Bake for about 30–35 minutes, until the tops are golden brown and no longer soft to the touch.
Let the muffins cool for 10–15 minutes before serving. Sprinkle with powdered sweetener or ground nuts if desired.

Notes

Sweet potato: Baked or roasted sweet potato is my preference because it has more flavor and less moisture than boiled or canned sweet potato.

Nuts: Use walnuts, pecans, and pistachios together; walnuts and pecans; or just walnuts or pecans. I don’t recommend other nuts or combinations for this recipe.

Milk: Use full-fat canned coconut milk or another plant-based milk, such as hemp or tigernut milk.

Oil: Avocado oil can be used in place of extra virgin olive oil.

Storage: Store at room temperature for up to two days, refrigerate for 3–4 days, or freeze.