Eat. Play. Love.

Ginger Sweet Potato Muffins

  • January 21st, 2014

I get it. There are mornings when you need breakfast-to-go or afternoons when a sweet treat that isn’t full of sugar and flour would hit the spot. My yoga friend, Katy, found this awesome flour-less peanut butter banana muffin recipe  from Detoxinista. They are delish and you would never know that there isn’t an ounce of flour in them.

I modified her recipe a bit, and oh was it yummy! Sometimes I find that banana is a little too sweet, so I substituted steamed and mashed sweet potatoes for the banana. Because the consistency is a little thick, I added a little almond milk to thin it out and lighten it up. I also added some freshly grated ginger, a dash of maple syrup and a few mini gluten and dairy-free chocolate chips. Pumpkin pie spice is also a wonderful addition. You can use peanut butter or almond butter in this recipe. One of the reasons why I love this recipe so much is because there are a variety of substitutions you can make to change up the flavor and texture.

They freeze well, so I make mini-muffin batches and then store them in several quart size Ziploc bags and thaw out as needed.

So without further ado…

Flourless Ginger Sweet Potato Muffins

Serves 12
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg, Peanuts
Dietary Gluten Free
Meal type Breakfast, Dessert
By author Kim Rush Lynch, inspired by Detoxinista

Ingredients

  • 1 cup natural organic peanut butter (could also use almond butter)
  • 1 - 1 1/2 cup sweet potatoes (steamed and mashed)
  • 1 teaspoon baking soda
  • 3 whole eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup raw honey (or stevia, to taste)
  • 2 tablespoons maple syrup (grade B)
  • 1 tablespoon grated ginger (freeze and microplane)
  • 1 teaspoon cinnamon

Directions

1. Preheat oven to 350 deg F and prepare a muffin tin with 12 paper liners (more if you use mini muffin liners).
2. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one or more of the optional add-ins.
3. Scoop the batter, using a 1/4 cup, into each muffin liner.
4. Bake for 20 minutes. The resulting muffins should be firm and lightly golden.
5. Allow to cool for 15 minutes before removing from the pan.
6. Serve immediately, freeze or store in a sealed container in the fridge for up to a week.

Note

Optional add-ins: 1/2 cup chocolate chips, 1/2 cup peanut butter chips, 1 cup fresh berries, 1/2 cup dried raisins, cherries or cranberries

Are there any flour-less, dairy-free, white sugar-free baked good recipes that you like? Please feel free to share a link to the recipe here.

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