For anyone actively avoiding gluten or processed foods muffins are usually not on the agenda.
Shop bought gluten free options are usually loaded with sugars and additives and provide you with little nutritional value.
These muffins combine sweet potato with eggs and ground almonds to provide you with not only a tasty snack but also a source of protein and fibre and due to the low sugar content (1.6g) they won't play havoc with your blood sugar levels.
Serve warm with some avocado or have cold on their own, either way they are great to have with you on the go or at home with a cup of tea!
Enjoy
Makes 9 tasty muffins
Ingredients
1 cup of cooked sweet potatoe
1 cup of ground almond or 1/2 cup of coconut flour
1 tsp of gluten free baking powder
2 tsps of cinnamon
6 eggs
flaked almonds (optional)
chopped walnuts (optional)
Method
Pre-heat oven to 180 C
Cook sweet potato - let cool and mash, you will need 1 cup
Add sweet potato, eggs, coconut oil to food processor and blitz
In a bowl add the dry ingredients - ground almonds, baking powder, cinnamon
Gradually add the dry ingredients to the wet mixture until fully blended
Pour batter into muffin tray that has been greased with coconut oil and bake for 25-30 minutes
These muffins are delicious on their own or slice open and spread some avocado or nut butter on them.
Perfect with a cup of green tea!
Enjoy :)
Nutritional information per muffin:
Fat Carbohydrate Fibre Sugar Protein
11g 6.9g 2.3g 1.6g 7g