Sweet potato lovers don’t usually have leftovers. But if you somehow end up with extra spuds on your hands, there’s no better way to serve them the second time around than blended into moist, nutritious muffins! All you need is one—just mash and mix with other naturally sweet and healthy ingredients, including raw honey, coconut and ground flaxseeds, for a savory, grab-and-go treat that’s perfect in the morning with your favorite cup of tea.
Gluten-Free Sweet Potato Muffins
Makes 7 muffins
Ingredients
2 cups sweet potato (1 large potato), baked, mashed and cooled
2 Tbsp. ground flaxseed + 1/3 cup water (mix and set aside 5 minutes to gel) OR 2 whole eggs, beaten
1 Tbsp. raw honey
1 tsp. ground cinnamon
Pinch sea salt
¼ cup coconut flour
¼ cup finely shredded coconut
Directions
- Preheat oven to 400 degrees F and line muffin tin with paper muffin cups or grease with coconut oil.
- In food processor, combine all ingredients and pulse to blend.
- Divide batter into 7 muffin cups (about 1/3 cup batter per cup).
- Bake muffins for 40 minutes, until cooked through
Optional: top with a spoonful of sunflower seed butter for a healthy breakfast or snack!
Nutrition info per muffin: 103 calories; 5 grams fat; 16 grams carbs, 5 grams fiber; 6 grams sugar; 2 grams protein