Description

Nothing says fall comfort food like these ginger and turmeric sweet potato muffins. Spicy, grounding, and warming, these muffins are a healthy alternative for when you feel like comfort food during the cold season. Naturally sweet from sweet potato and tigernut flour, they are gluten-free, sugar-free, and lectin-free.

Ingredients

WET INGREDIENTS

1 cup mashed cooked sweet potato (about one big baked sweet potato, peeled)
1 cup full-fat coconut milk
2 pasture-raised eggs
1/3 cup extra virgin olive oil
2–3 teaspoons grated ginger (or use 1 teaspoon ginger powder)
2 teaspoons grated turmeric (or use 1 teaspoon turmeric powder)

DRY INGREDIENTS

1 cup almond flour (packed)
1/2 cup tigernut flour (packed)
8 tablespoons tapioca flour (about 1/2 cup)
1 teaspoon baking powder
pinch of salt and pepper

ADD-ONS

1/2 cup chopped walnuts (more to decorate)
1 teaspoon warming spices (see post for more details)

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Instructions

Preheat the oven to 350F / 170C.
Mix all the wet ingredients in a blender or food processor.
Mix the dry ingredients in a big bowl. Add the warming spices if using.
Add the wet ingredients to the dry ingredients and combine with a spatula until incorporated.
Add the chopped walnuts and combine.
Fill the muffins cups and decorate with walnuts (this quantity can make 9 to 12 muffins, depending on the size of the muffin liners you use)
Bake for 60 to 70 minutes, or until the muffins are no longer soft to touch.
Allow the muffins to rest on a cooling rack before serving.

Notes

This quantity will make 9-12 muffins, depending on the size of the muffin liners you use. If you feel like the batter is too soft, add a little bit of any of the flour used in the recipe. You can use any warming spice you have, or make my Holiday Warming Spice Blend (see the post for more details. These muffins can be stored in the refrigerator or frozen.