As the weather begins to cool and leaves fall from trees, we can begin to look forward to autumn's colorful fruits and vegetables. Sweet potatoes are a deliciously versatile vegetable, and a favorite side-dish at most every holiday table. Gluten-free sweet potato muffins are a bit more unconventional than your average casserole. This cinnamon-kissed muffin proves a tasty complement to a morning cup of coffee.
Gluten-Free, Paleo-Friendly Recipe Ingredients
This gluten-free recipe uses a combination of almond flour and coconut flour. The density of the almond flour and softness of the coconut flour combine to form a good muffin texture--not too bready, and not too cake-like. A whisk works well when working with coconut flour, as it removes the little lumps that tend to form naturally.
Raw honey, which has anti-fungal and anti-bacterial properties along with an abundance of antioxidants, is the preferred form. You may add more to the recipe for added sweetness. Keep in mind, however, that although raw honey contains a variety of health benefits, it is still sugar.
One shredded medium sweet potato should come out to about two cups. Try to choose fresh potatoes to avoid those that may be dried out with a poor texture.
Resist the urge to dive into a freshly-baked muffin that has just come out of the oven. Allow them to reach room temperature first so that the flavors have time to "settle". Items that are baked using almond flour tend to have a bland, overpowering nutty taste fresh out of the oven. They will become more flavorful after resting, especially after a few hours or the next day, then may be warmed up in a toaster oven.
Gluten-Free Paleo Sweet Potato Muffins
Ingredients:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 2 cups shredded sweet potato
- 3 eggs, beaten
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/4 cup raw honey
- 1 teaspoon apple cider vinegar
- 1/4 cup raisins
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, whisk the almond flour and coconut flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Add the shredded sweet potato to the flour mixture.
- In another bowl, combine the eggs, coconut oil, vanilla, honey, and apple cider vinegar.
- Make a well in the middle of the flour mixture, then pour in the egg mixture.
- When fully combined, fold in the raisins.
- Fill lined muffin cups, and bake for 25 to 30 minutes.
- Allow muffins to cool. Enjoy!
Elizabeth Davis - Liz is mom to a toddler, an avid researcher of issues related to food and diet, and experienced in nutrition and supplementation.
