Sweet Potato Muffins
Ingredients
The batter
-
1
cup
sweet potato puree
-
2
large
eggs
-
¾
cup
maple syrup
-
¼
cup
olive oil
-
1 ½
cups
oat flour
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
2
teaspoons
baking powder
-
½
teaspoon
fine sea salt
Optional mix-ins
-
½
cup
chopped pecans or chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 paper liners.
- In a large mixing bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil, and stir well.
- Add the oat flour, cinnamon, nutmeg, baking powder, and salt, and stir until the batter is uniform.
- Fold in any optional mix-ins like chopped pecans or chocolate chips.
- Use a heaping ¼ cup measure to distribute the batter evenly among the muffin liners.
- Top each muffin with extra chopped pecans or chocolate chips if desired.
- Bake for 25 minutes, or until the muffins rise and feel firm to the touch.
- Let the muffins cool in the pan for at least 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
191
Total fat
7g
Total carbohydrates
29g
Total protein
4g
Sodium
121mg
Cholesterol
31mg
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