Gluten-Free Sweet Potato Muffins

Breakfast | November 25, 2014 | By

Sweet Potato Muffin 6

Greetings from sunny Los Angeles and Happy Thanksgiving Week! I was fortunate enough to get to spend a long weekend in LA before heading to northern California for Thanksgiving with my family, and I can’t get enough of it. I left a frigid 30 degrees New York City for sunshine, kale, beach and 80 degree weather for a few days and it feels fantastic! Not only was I reunited with my blog partner, but we got to see UCLA kill USC at the Rose Bowl! In honor of being in LA for the weekend, I took a staple Thanksgiving ingredient, sweet potatoes, and made a typically LA muffin: gluten-free and no refined sugar. Oh LA, you care about trendy healthy foods way more than NYC.

While gluten-free and healthy, these muffins actually taste fantastic, and they make a great start to your morning as you are running out the door. The sweet potato and greek yogurt keep them exceptionally moist, and the almond meal base gives them a delicious nutty flavor. Most importantly, these muffins are a great easy fix to your problem of having way to many leftover sweet potatoes after Thanksgiving dinner. So fear not; when life gives your sweet potatoes, make gluten-free muffins.

Bon Appétit!

Sweet Potato Muffin 1

Gluten-Free Sweet Potato Muffins

1 Large Sweet Potato

2 Cups Almond Meal (I crushed whole almonds in a food processor until meal consistency)

1 Tsp Baking Soda

1 Tsp Cinnamon

2 Eggs

1/4 Cup Non-fat Greek Yogurt

1/4 Cup Pure Maple Syrup

1/4 Cup Vegetable Oil

Directions:

Pre-heat oven to 400 degrees. Bake sweet potato on a baking sheet for about 40 minutes. Take sweet potato out of the oven and remove the skin. Mash the sweet potato until no lumps remain. In a large bowl, combine almond meal, baking soda and cinnamon. In a separate bowl, whisk together eggs. Add sweet potato, greek yogurt, maple syrup and vegetable oil. Whisk until smooth. Stir wet ingredients into the almond meal mixture. Batter should be fairly thick. Spoon batter into a greased muffin tin. Bake for 25-30 minutes at 350 degrees.

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