Healthy sweet potato muffins

These healthy sweet potato muffins are gluten-free, dairy-free, sugar-free and can be nut-free too if oat, rice or soy milk is used. They are very easy to make, particularly if you have some leftover baked sweet potatoes to use up. If you don’t, just put two medium sized sweet potatoes on a roasting tray, then bake them until soft inside - let them cool and scoop out the flesh when you’re ready to bake the muffins. Please note that these muffins are definitely savoury, not sweet - they are ideal for breakfast/brunch (with some bacon &/or eggs) or as healthy snacks during the day. Also they go well with soups and stews instead of bread.

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 6 people

Cuisine: Tex-Mex

Calories: 1234

Ingredients Method

Ingredients

1 cup mashed baked sweet potato
3 medium eggs lightly beaten
3 Tbsp maple syrup
½ cup almond or oaty milk
2 Tbsp cold pressed vegetable oil
1.5 cup brown rice flour
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
1 teaspoon of ground ginger

Method

Preheat the oven to 180°C. Put 12 silicon muffin cases on a baking sheet or line a muffin tin with paper cases.
Scrape the sweet potato flesh from the skin and measure out 1 cupful into a mixing bowl. Add the oil, almond milk, maple syrup and eggs, then combine ( it should remain a bit lumpy).
In another bowl, mix the dry ingredients together, then add this to the sweet potato mixture. Combine gently then spoon it into the muffin cases.
Bake the muffins for 25-30 minutes until a skewer inserted into the middle of a muffin comes out clean.
Let them cool on a wire-rack before serving.