Spicy Sweet Potato Muffins with Ginger and Turmeric

Spicy Sweet Potato Muffins with Ginger and Turmeric

Spicy, grounding, and warming, these sweet potato muffins with ginger and turmeric are a healthy treat for the cold season. Naturally sweet from sweet potato and tigernut flour, they are gluten-free, sugar-free, and lectin-free.

Wet ingredients

- Cooked sweet potato - Coconut milk - Pasture-raised eggs - Extra virgin olive oil - Ginger - Turmeric

Dry ingredients

- Almond flour - Tigernut flour - Tapioca flour - Baking powder - Salt and pepper

Add-ons

- Walnuts - Warming spices

1

Mix all the wet ingredients in a blender or food processor.

Wet ingredients

2

Mix the dry ingredients in a big bowl. Add the warming spices if using.

Dry ingredients

Medium Brush Stroke

Get our warming spice blend recipe here

3

Add the wet ingredients to the dry ingredients and combine with a spatula until incorporated.

Mix ingredients

4

Add the chopped walnuts and combine.

Add walnuts

5

Fill the muffins cups and decorate with walnuts.

Fill muffin cups

6

Preheat the oven to 350F / 170C and bake for 60 to 70 minutes, or until the muffins are no longer soft to the touch. Allow the muffins to rest on a cooling rack before serving.

Bake and serve

Tap the link below for full recipe and more gluten-free, sugar-free and lectin-free holiday cooking ideas

Tap the link below for full recipe and more gluten-free, sugar-free and lectin-free holiday cooking ideas