Gluten Free Sweet Potato Muffins (using Coconut Flour)
The muffins have a very slight taste of sweet potatoes which add to the moistness. The coconut flour adds a little nuttiness which blends in perfectly to make these a delicious fall breakfast treat.
Course: Dessert
Cuisine: American
Servings: 9 Muffins
Calories: 195 kcal
Ingredients
- 1/2 cup Coconut Flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp Cinnamon
- 1/3 cup Coconut Oil
- 1/2 cup maple syrup
- 1/2 cup mashed sweet potatoes
- 4 eggs
- 1 tbsp vanilla extract
- 2 tbsp brown sugar, for topping
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl add coconut flour, salt, baking soda, and cinnamon and whisk to combine. Set aside.
- In another bowl whisk together the coconut oil, maple syrup, sweet potato, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ones and whisk until smooth and no lumps.
- Spoon batter into lined muffin tin, about 3/4 full. Sprinkle the top of each with a little brown sugar.
- Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
- Let cool for a few minutes in muffin tin before removing to wire rack to cool completely. Enjoy!
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 148mg | Potassium: 92mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1154IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Keywords: coconut flour, maple syrup, muffins, Sweet Potato
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