Description

These ginger turmeric sweet potato muffins bring warming spices and wholesome ingredients together in a nourishing treat for cooler days. Made with sweet potato, almond and tigernut flours, walnuts, eggs, and extra virgin olive oil, they offer natural sweetness alongside fiber, protein, and nutritious fats. Ginger and turmeric add a warming, earthy flavor, and a little spice, making these healthy, gluten-free muffins a comforting, wholesome companion to morning coffee or afternoon tea — with no added sugar or sweeteners.

Ingredients

Wet ingredients

1 cup mashed cooked sweet potato (about 1 large 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 1 teaspoon ground ginger)
2 teaspoons grated turmeric (or 1 teaspoon ground turmeric)

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
A pinch of salt and pepper
1 teaspoon warming spices, optional (such as cinnamon, allspice, or Holiday Warming Spice Blend)

Fold in

1/2 cup chopped walnuts

Optional topping

Extra chopped walnuts, for decoration

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Instructions

Preheat the oven to 350°F / 175°C.
Combine all the wet ingredients in a blender or food processor and blend until combined.
In a large bowl, mix the dry ingredients, including the warming spices if using.
Add the wet mixture to the dry ingredients and stir with a spatula until incorporated. If the batter seems too wet or soft, add a little more of any of the three flours used in the recipe.
Fold in the 1/2 cup of chopped walnuts.
Divide the batter among the muffin cups and decorate with extra walnuts, if desired. This recipe makes 9–12 muffins, depending on the size of your muffin liners.
Bake for about 60 minutes, or until the muffins are no longer soft to the touch.
Allow the muffins to rest on a cooling rack before serving.

Notes

Measuring the flour: Pack the almond and tigernut flours firmly into the measuring cups; otherwise, there won’t be enough flour in the batter.

Optional sweetness: Sweet potato and tigernut flour provide natural sweetness. If you prefer sweeter muffins, add 1–2 tablespoons of your favorite non-calorie, natural sweetener (my favorite is allulose).

Warming spices: Use cinnamon, allspice, any warming spice you have, or my Holiday Warming Spice Blend.

Walnuts: The walnuts folded into the batter are part of the recipe. Only the extra walnuts used for decoration are optional.

Storage: The muffins can be stored in the refrigerator or frozen.