Gluten Free Sweet Potato Muffins

Name: Gluten Free Sweet Potato Muffins
Prep time: 1 h 5 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 12 muffins
Ingredients: 1 small sweet potato; 3 eggs; 3/4 cup full-fat canned coconut milk; 1 tablespoon olive oil; 1/3 cup pure maple syrup; 1 cup brown rice flour; ¼ cup coconut flour; 2 teaspoons baking powder; ½ teaspoon sea salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground nutmeg

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5.0

6 reviews

Excellent

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 35 mins
Servings
12 muffins
Calories
141 kcal
Course
Breakfast
Cuisine
American

Gluten Free Sweet Potato Muffins

Tyler Espinosa

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Gluten Free Sweet Potato Muffins are an amazing breakfast any time of the year and go marvelously alongside your coffee or tea!

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Ingredients

Servings

1 small sweet potato roasted (1 cup, mashed)
3 eggs lightly beaten
3/4 cup full-fat canned coconut milk
1 tablespoon olive oil or avocado oil
1/3 cup pure maple syrup
1 cup brown rice flour
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg

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Instructions

Preheat the oven to 400 degrees F. 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). Note: you should end up with about 1 cup of mashed sweet potato..if there's more, you can save the rest for a different baking endeavor.)
Add the eggs, coconut 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.
Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray (or line with muffin cups).
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 are golden brown around the edges and feel firm in the center when poked. Remove from the oven and allow muffins to cool 20 minutes before releasing them from the muffin tray. Serve with a dollop of butter and a drizzle of pure maple syrup or honey.