These healthy flourless sweet potato muffins are a quick, easy and no mess recipe! Made in a blender or one bowl, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan, sugar free, dairy free, with a paleo option too!
2 cups gluten free oat flour (gluten free oats ground into a flour)
1/2 cup granulated sweetener of choice
1 T baking powder
1 tsp cinnamon
pinch sea salt
1 cup mashed sweet potato
2 T shredded carrots (optional)
1 cup dairy free milk
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T smooth cashew butter (can sub for any smooth nut or seed butter of choice)
For the paleo option
1/2 cup almond flour
1 1/2 tsp baking soda
3 large eggs
1/4 cup pure maple syrup
1 cup smooth cashew butter (Can sub for any nut or seed butter)
1/2 cup mashed sweet potato
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a high speed blender, combine all your ingredients and blend until a fine batter is formed. If your nut butter is not smooth enough, you may want to melt it slightly beforehand.
Divide the batter amongst the muffin tin and bake as follows- For the grain free option, you'd need 20-25 minutes (depending on your oven brand). For the oat based version, you'll be looking at 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with frosting of choice.
Muffins are freezer friendly- If you opt to do that, you are best to do so without frosting.
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