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Sweet Potato Muffins
Gluten & Dairy Free Sweet Potato Muffins!
Enjoy this time at home and cook up some yummy muffins for the family.
Stay safe y’all. Much love
Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
Servings
12
Ingredients
- 1 (15 ounce) can sweet potato puree
- 3 eggs
- 1/2 cup unsweetened apple sauce
- 1 cup Lakanto Monk fruit sugar
- 2 cup of gluten free oat flour or buckwheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup of dairy free chocolate chips
- 1/4 cup of dried currents
- 1/4 cup pecans chopped
- 1/4 cup of lakanto powdered sugar & 2 tbsp of water
Directions
- Preheat the oven to 350 degrees F. Spray a silicone muffin pan or line a muffin pan with liners then spray them.
- In a blender add the sweet potato purée, eggs, apple sauce. Blend to combine. In a large bowl mix together the flour, sugar, baking powder, baking soda, and cinnamon. Make a well in the center and add the wet ingredients to the dry ingredients. Mix well to combine.
- Scoop to fill the muffin tin until full. Add nuts to the top if you’d like (optional). Bake for degrees for 28-33 minutes until slightly starting to brown on top.
- Mix the powdered sugar with the Tbsp of water and drizzle it over the muffins to make a frosting.