Tuesday, April 23, 2013

Sweet Potato Muffins

I made these on Sunday and they turned out amazing.
They are high fiber and oh so yummy.

Also very easy to make.

Sweet Potato Muffins
1/2 cup mashed sweet potatoes 
1/2 cup almond flour
1/2 cup Bob's Red Mill Gluten Free Oats
2 eggs
1/4 cup dried cranberries
1/4 cup blackstrap molasses
1/4 cup chopped walnuts
1 tablespoon cinnamon
1 teaspoon baking soda
1 pinch of salt


Preheat oven to 350. 

Grease muffin pan or bake in cupcake cups.

Combine all ingredients then beat for 2 minutes on medium speed. I use my stand mixer. If the mixture seems to moist add a few more oats. 

Pour into muffin pan and bake for 25 minutes or until inserted toothpick comes out clean. Remove and cool on baking rack.  

Yields 6 Muffins.

I store mine in the fridge and they make a great on the go breakfast.

TIP - I peeled and pressure cooked 3 sweet potatoes and mashed them up with my hand blender. I keep the excess in a sealable container in the fridge and use as sides for dinners or when I want to bake another batch of muffins.

Hope you enjoy!