Thursday, September 20, 2012

Gluten Free Sweet Potato Muffins!!

I use to love pumpkin!  But developing an allergy to all things squash put a 'squash' on anything with pumpkin in it! LOL!  So, I now substitute sweet potatoes for all things needing pumpkin in sweet dishes like pumpkin pie or even pumpkin bread or pumpkin muffins.  These muffins are so good, you will make them over and over, and over!!  I always have to make a double batch as they go sooooo fast!!  A bonus is that they are high protein because of the flour content!  Sweet!!  I then top them with one of my home made jams or jellies and it is just the best!!  What will you put on yours?

Gluten Free Sweet Potato Muffins



1½ cups almond flour
With Crumble Topping
3/4 cup mashed, pre-cooked, sweet potato
3 large eggs
1 tsp baking powder
1 tsp baking soda
¼ tsp ground cardamon
½ tsp ground allspice
¼ tsp ground nutmeg
1/8 tsp sea salt or Kosher Salt
1/4 cup ‘raw’ agave syrup or honey
2 tsp almond butter

Almond Topping (optional)
2 Tbsp sliced almond
1 Tbsp Butter
1 Tbsp Maple syrup

Crumble Topping (optional)
1 tbsp cold butter
1 tbsp Maple syrup
1 tbsp  GF All purpose flour mix
1 tsp Cinna-Sub



Instructions
Preheat oven to 350℉. Coat muffin tins with a non-hydrogenated oil such as coconut oil, flax seed oil or olive oil (I use coconut oil).   Mix all ingredients and pour evenly into tins (I use an ice cream scoop to get it even!).  If using optional almond or crumble topping, apply now.  Bake for 25 minutes on the middle rack.

Optional Toppings Directions:
Almond Topping:
Melt Butter in a saute pan and lightly 'roast' the almonds in it.  Add maple syrup to flavor the almonds.  Allow to 'caramelize' the almonds just enough and toss them over the muffins just prior to baking!

Crumble topping:
Mix cold butter with the GF flour mix, and Cinna-Sub until a 'crumble'.  Sprinkle over muffins.  Drizzle the muffins with the maple syrup and bake!

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