Sweet Potato Muffins

http://www.pinterest.com/pin/541557923913445773/ Recipe from George Stella’s “Real Food Real Easy” cookbook

Photo by Aubrey F.
Adapted from pinterest.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from pinterest.com

Ingredients

  • nonstick cooking spray

  • 11

    ⁄2 cups almond flour

  • 1

    cup cooked sweet potato, roughly mashed

  • 3

    large eggs

  • 1

    ⁄2 cup sugar substitute

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon baking powder

  • 1

    teaspoon ground cinnamon

  • 1

    ⁄4 teaspoon nutmeg

Directions

1. Place the baking rack in the center of the oven and preheat the oven to 375 degrees. Spray a 6 cup muffin pan with nonstick cooking spray, or use a silicone muffin pan for even better results. (We photographed the muffins in paper liners, but have since found that we have better results without liners.) 2. Mix all of the ingredients in a bowl with a wooden spoon until well blended. Fill the muffin cups with the batter evenly until all has been used. 3. Bake for 25 minutes, until the muffin tops turn golden brown and a toothpick stuck into the center comes out clean. 4. Remove the muffins from the oven and let cool for 5 minutes before serving warm or at room temperature. George’s Tips | If you're not using cooked leftovers, the quickest way to make the mashed sweet potato for this recipe is to puncture 1 large sweet potato with a fork and microwave on a plate for 4-5 minutes, flipping once. Let cool, then slice in half, and use a spoon to scoop out the meat to measure out 1 cup. Lightly mash. Variation | I like to add 1⁄4 cup chopped pecans to the batter to add a little more texture. And you can lower the carbs by replacing the sweet potato with pure pumpkin puree. calories:205|fat: 14g |protein: 9g|fiber: 4g|net carbs: 9g

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