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Healthy Sweet Potato Muffins (Gluten-Free, Lectin-Free)

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Description

These healthy sweet potato muffins are fluffy, delicious, and light, the perfect naturally sweet treat. They are gluten-free and lectin-free, and there is no sugar or sweetener added. 

Ingredients

WET INGREDIENTS

  • 260 grams of cooked sweet potato, one heaping cup (baked is perfect)
  • 3 pastured eggs
  • 1/3 cup extra virgin olive oil
  • 60 grams chopped dates (about 3 big Medjool dates)
  • 1–2 teaspoons warming spice blend (eg: cinnamon, allspice, cloves, star anise, licorice powder, SEE NOTES)
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon turmeric powder

DRY INGREDIENTS

  • 1/2 cup almond flour (well pressed down), about 90 grams
  • 1/2 cup tigernut flour (well pressed down), about 80 grams
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt

ADD-ONS

  • 1/3 cup chopped walnuts (plus more for topping)
  • Optional: inulin powder or another powdered sweetener for dusting

Instructions

  1. Preheat the oven to 350F / 180C and prepare a muffin pan with muffin liners (6-8, depending on the size).
  2. Add all the wet ingredients to a blender and blend until smooth and creamy.
  3. Combine all the dry ingredients in a mixing bowl. 
  4. Add the blender content to the dry ingredients bowl and combine with a spatula until all is incorporated. 
  5. Add the chopped walnuts and fold them in. You will get a creamy, thick batter. 
  6. Fill the muffin liners with the batter.
  7. Bake for 50 minutes (maybe a little less if your oven runs hotter). They will be brown on top and no longer soft to touch. 
  8. Let them cool for about 30 minutes or more before eating. Dust with inulin powder if you prefer the powdered look. 
  9. They can be stored in the refrigerator or even frozen. 

Notes

This quantity makes 6 big muffins. My muffin liners are pretty big, and I filled them well, but if you use smaller ones, you might get about 8 muffins. It’s very important to pack the flour well into the measuring cup (press down with your fingers, a spoon, or a spatula). Otherwise, there won’t be enough flour. Regarding the spices, I use my Holiday Warming Spice Blend (linked in the post above). You can use a pumpkin pie spice blend or a mix of warming spices you have, like cinnamon, cloves, and allspice. You can even add some vanilla. 

Find it online: https://creativeinmykitchen.com/healthy-sweet-potato-muffins-no-added-sugar-gluten-free/