Gluten Free Sweet Potato Muffins
1½ cups
almond flour
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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