Tel: 406.399.1528

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

All material and information presented by Be Healthy To Live/Angie Fischer is intended to be used for educational purposes only.  The statements made about products, supplements, or treatments have not been evaluated by the Food and Drug Administration (FDA).  The information on behealthytolive.com is not intended to treat, cure, or prevent any condition or disease. Please consult with your own physician or health care practitioner before making changes to your diet, exercise routine, or lifestyle.

 

© 2019 |Be Healthy To Live | Angie Fischer

Flourless Sweet Potato Muffins

Prep Time:

25 minutes

Ingredients:

2 cups gluten free oat flour (gluten free oats ground into a flour)

 

1/2 cup coconut palm sugar 

1 T baking powder

1 tsp nutmeg

 1 tsp cinnamon

pinch sea salt

1 cup mashed sweet potato

 1 cup dairy free milk

 1 flax egg (can sub for 1 large egg if not vegan)

           

1 tsp vanilla extract

           

6 T nut butter of choice, melted (I used smooth cashew butter)

Prep Notes:

Bake Sweet potato ahead of time and mash.  

 

Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.

Yields:

10-12

Directions:

1.  In a large mixing bowl, combine dry ingredients and mix well.

2.  In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture, along with the mashed sweet potato. Add the melted nut butter and mix very well until a batter is formed.

3.  Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.

4.  Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.

Notes:

Muffins are freezer friendly and can be kept at room temperature- Ensure they are covered in a container if so.

Recipe Creidt:  Arman/The Big Man's World