These moist and flavorful gluten free sweet potato muffins are a healthy treat perfect for breakfast or a snack. They have become one of our most popular recipe. Try making them today!
Ingredients
1 Flax Egg (1 Tablespoon ground flaxseeds + 3 Tablespoons water)
1 cup Sweet Potatoes (mashed)
1 cup Plant Based Milk (I used unsweetened Almond Milk)
6 Tablespoons Unsweetened Creamy Almond Butter
2 cups Gluten Free Oats
1/2 cup granulated Sugar
1 Tablespoon Baking Powder
1-1/2 tsp Cinnamon
1 tsp Vanilla Extract
pinch of Salt
Instructions
Preheat oven to 350 F degrees (175 C) and line a cupcake tin with paper liners, set aside.
Make your flax egg using 1 tablespoon ground flaxseeds and 3 tablespoons of water, mix together and set aside.
To a high speed blender add the oats and blend until it becomes a flour. Add to the blender the rest of the dry ingredients and pulse a few times. Add the remaining ingredients to the blender and mix until a smooth batter forms.
Pour the batter evenly into each cup of the lined muffin tin. Bake for 25-30 minutes or until a toothpick comes out clear after poking it into the center of a muffin.
Remove from the oven and allow to cool completely.
I made these for my family and they loved them. I subbed out the sugar for coconut sugar and used my triple seed mix(hemp, Chia, and Flax) for the Flax egg. It came out great. Looking forward to trying other recipes