Gluten free sweet potato muffins baked with tasty and warming spices. Mixing buckwheat, coconut flour and xanthum gum in this recipe gives you a soft, fluffy and bouncy muffin texture.
Sweet potatoes have become particularly popular over the past 5 years and I’m not surprised! They are packed full of nutrients which make us feel great, are naturally sweet helping us to fend off sugary cravings and aid in reversing inflammation in the body. Superstar superfood if you ask me!
These high fiber sweet potato makes them a slow burning starch, meaning they won’t spike your blood sugar and insulin levels! Great for keeping your digestive system moving along nicely and keeping your emotions balanced.
This week I came up with this warming recipe to enjoy gluten free sweet potato muffins with everyone around me.
Our home was filled with mouth watering smells as some of my favourite flavours nutmeg, all spice, cinnamon and clove with the sweetness of coconut and sweet potatoes were all being whisked up.
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Slice and boil sweet potatoes in a pan for 20 minutes.
Preheat oven to 180c.
Strain potatoes, let sit and steam off for 2 minutes. Blend sweet potatoes until you have a smooth consistency.
Mix all the dry ingredients in a medium bowl.
Mix all the wet ingredients in a large bowl.
Mix the dry ingredients into the wet ingredients slowly and evenly. Add optional extras if you'de like.
Put 1/4 cup mixture per muffin into a muffin tray.
Bake for 20-25 minutes, until you can put a toothpick into the cake and it comes out clean.
Let them sit for 10 minutes before eating.
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Ingredients
Directions
Slice and boil sweet potatoes in a pan for 20 minutes.
Preheat oven to 180c.
Strain potatoes, let sit and steam off for 2 minutes. Blend sweet potatoes until you have a smooth consistency.
Mix all the dry ingredients in a medium bowl.
Mix all the wet ingredients in a large bowl.
Mix the dry ingredients into the wet ingredients slowly and evenly. Add optional extras if you'de like.
Put 1/4 cup mixture per muffin into a muffin tray.
Bake for 20-25 minutes, until you can put a toothpick into the cake and it comes out clean.
Let them sit for 10 minutes before eating.
Let me know if you try these at home. Such a tasty gluten free alternative!
Dip these in Plain & Simple Marmalade for a sweet extra!
Have fun baking!
Laura
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