Easy Sweet Potato Muffins
Muffins should be sweet, but healthy. These sweet potato muffins are everything that you want in a snack. They're vegan and gluten free!
- 1 cup of Cascadian Farm's Fire Roasted Sweet Potatoes
- 1 cup Water
- 1 cup Quinoa Flour
- 3/4 cup Almond Flour
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
- 1/3 tsp Salt
- 1/2 cup Monkfruit Sugar
- 1 tbsp Ground Flax
- 1/4 cup Aquafaba
- 1/4 cup Coconut Oil
- 1/2 cup Macadamia Milk
- Avocado Oil Cooking Spray, for spraying
Cinnamon Sugar Topping
- 2 tbsp Monkfruit Sugar OR 3 tbsp granulated sugar
- 2 tbsp Ground Cinnamon
Begin by baking your frozen sweet potatoes according to instructions. When they're finished baking, add them to a food processor and process them for a minute or two. The texture is going to be like sweet potato rice, that is okay! Just add one cup of water to the food processor and process again. Now your mixture is creamy! Set aside.
Preheat your oven to 375 degrees F. Spray a 12 muffin cup pan with Avocado Oil cooking spray.
Sift the quinoa flour and almond flour into a bowl. Stir this mixture together. Add in the cinnamon, pumpkin pie spice, baking powder, salt, ground flax, and sugar. Mix together. Then, proceed to add the aquafaba, coconut oil, and macadamia milk. Mix together.
Now, you should have a creamy lumpy mix. Sorta like pancake mix! Add in your sweet potatoes and mix until the sweet potato mixture disappears into the mix. Don't over-mix!
Using a 1/4 measuring cup, add in the mix into the muffin pan. Sprinkle each muffin with the cinnamon sugar mixture.
Bake the muffins for 20 minutes. Remove from oven! They can be served immediately if you'd prefer to eat them hot.
Recipe adapted from Williams-Sonoma's Baking Book, their recipe is not vegan or gluten free.
I like a lot of cinnamon, if you don't like a lot of cinnamon - use this: 1 tsp cinnamon + 3 tbsp of granulated sugar