Flourless Sweet Potato Mufiins
These flourless sweet potato muffins made with almond flour are delicious, gluten and dairy-free and low in added sugar.
Servings: 12 Muffins
Calories: 161kcal
Ingredients
- 250 g Sweet potato (cooked) approximately 1 cup cooked flesh
- 100 g banana 1 medium
- 2 Eggs
- 60 ml oil ¼ cup. A mild flavoured oil, light olive oil, coconut oil.
- 170 g ground almonds 2 cups
- 2 teaspoon baking powder
- 1 teaspoons cinnamon
- 1 teaspoons vanilla
- 3 Tablespoon Maple syrup optional
Instructions
- Preheat your oven to 180 degrees celsius (360 F).
- In a large bowl mash the cooked sweet potato and banana
- Add eggs, oil, vanilla and optional maple syrup, mix well. I use a whisk at this stage.
- Add the remaining dry ingredients (almonds, baking powder, cinnamon), fold in with a wooden spoon.
- Grease muffin trays (I use a spray of oil) in a silicone muffin tray. This recipe will make 12 standard sized muffins and approx 25-30 mini muffins
- Portion mix into muffin tray.
- Bake at 180 degrees Celsius (this is approximately 360) Fahrenheit) for 20-25 minutes, if you have made mini muffins the cook time will be less, I would check mini muffins after 10-15 minutes. The muffins will be cooked when they spring back when pressed in the centre.
Notes
Ingredient Substitutions and Notes
- Ground almonds: You can use either ground almond or almond meal. This recipe will also work with coconut flour but the flavour of the final muffin will be quite different.
- Maple syrup: The maple syrup is optional, when my children were very small they were quite happy to eat these muffins with no additional sweetness, as they've got older and been exposed to more foods, they now prefer these with a little maple syrup. You can also use honey as a sweetener.
- Kumara/Sweet Potato: For this muffin recipe, I find orange or gold kumara the best, the purple-skinned and red-skinned kumara are too starchy.
- Oil: I like to use a mild flavoured olive oil in this recipe, any mild flavoured oil will be fine, or you can substitute the oil for melted butter which works well too.
Tips
- My top tip for this recipe is to pop a whole sweet potato in the oven the next time you are cooking, you can roast it with the skin on, on then it is easy to scoop out the flesh. To bake a whole sweet potato I have my oven at 180 degrees celsius and bake for an hour or until the flesh is soft.
- Sweetness, I used to make this muffin recipe for my children when they were young as a baby-led weaning recipe, and they devoured it! They are now older and are at school, they still love these muffins but do need a little maple syrup in the mix to up the yum factor.
- I store these sweet potato muffins in an airtight container on my bench for up to 3 days.
- You can freeze these muffins, either wrap the muffins well in cling wrap or pack them into an airtight container and freeze the muffins for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 22mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3001IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg