- 12
- 65 mins
- 95 mins
Ingredients
- 1 medium sweet potato, roasted (1.5 cups, packed)
- 3 eggs, lightly beaten
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1/2 cup pure maple syrup
- 1 cup brown rice flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Preparation
Step 1
Preheat the oven to 400 degrees F and lightly oil a 12-hole muffin tray.
Poke several holes in the sweet potato with a fork and wrap it in foil. Bake it in the oven for 60 minutes or until very soft.
Remove potato from the oven and allow it to cool. When cool enough to handle, scrape the potato flesh out of the skin and mash it in a large mixing bowl (discard the skin…or eat it, I do that all the time).
Add the eggs, almond milk, olive oil, and maple syrup to the mixing bowl with the mashed potato and whisk everything together until smooth.
In a separate bowl, combine the rest of the (dry) ingredients and stir together.
Pour the dry ingredients into the bowl with the wet and mix together just until combined.
Pour muffin batter into muffin holes and fill ¾ of the way up.
Place on center rack in the oven and bake for 30 to 35 minutes or until muffins test clean.