Gluten Free Sweet Potato Muffins

These moist and flavorful gluten free sweet potato muffins are a healthy treat perfect for breakfast or a snack. They have become one of our most popular recipe. Try making them today!

Ingredients

1 Flax Egg (1 Tablespoon ground flaxseeds + 3 Tablespoons water)

1 cup Sweet Potatoes (mashed)

1 cup Plant Based Milk (I used unsweetened Almond Milk)

6 Tablespoons Unsweetened Creamy Almond Butter

2 cups Gluten Free Oats

1/2 cup granulated Sugar

1 Tablespoon Baking Powder

1-1/2 tsp Cinnamon

1 tsp Vanilla Extract

pinch of Salt

Instructions

Preheat oven to 350 F degrees (175 C) and line a cupcake tin with paper liners, set aside.

Make your flax egg using 1 tablespoon ground flaxseeds and 3 tablespoons of water, mix together and set aside.

To a high speed blender add the oats and blend until it becomes a flour. Add to the blender the rest of the dry ingredients and pulse a few times. Add the remaining ingredients to the blender and mix until a smooth batter forms.

Pour the batter evenly into each cup of the lined muffin tin. Bake for 25-30 minutes or until a toothpick comes out clear after poking it into the center of a muffin.

Remove from the oven and allow to cool completely.