Holiday Spiced Sweet Potato Gluten-Free/ Dairy-Free Muffin
One-bowl recipe for delicious, moist, healthy gluten-free & dairy-free muffins made with sweet potato or pumpkin. Kid-friendly, easy breakfast or snack on-the-go.
Servings: 12 muffins
Equipment
- Large Mixing Bowl
Ingredients
- 2 eggs plus 1 egg yolk
- 1 15 oz can of sweet potato puree, or scant 2 cups of boiled sweet potatoes, mashed/pureed
- ¾ cup full fat coconut milk, from can
- ¼ cup cane sugar
- ¼ cup packed muscovado sugar, or dark brown sugar
- 1 tsp. ground cinnamon
- Pinch ground nutmeg
- ¼ tsp. ground cloves
- ½ tsp. ground cardamom
- ¼ cup crystalized or dried ginger, sweetened or unsweetened, chopped
- ½ tsp. salt
- ½ cup gluten free flour, like Bob’s Red Mill or Cup4Cup
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- 1 tsp. vanilla
Optional
- 1 cup nuts, like pecans or walnuts
- 2 tsp. pumpkin pie spice, instead of separate spices: cinnamon, nutmeg, cloves
Method
- Preheat oven to 350F. Grease or line a 12 cup muffin tin.
- Beat two whole eggs and 1 egg yok to your large mixing bowl.
- Add sweet potato puree, white and brown sugars, and coconut milk to the bowl, whisk together until combined.
- Add in spices, salt and mix lightly.
- Add in flour, baking powder and baking soda. Stir in vanilla. Make sure batter is combined, but not over-stirred.
- Optional: stir in chopped nuts.
- Fill muffin tins 2/3 full. Bake for 30 mins. Muffins will be moist.