Gluten-free sweet potato muffins with clean ingredients for breakfast or snack. This adaptable recipe can include nuts, dried fruit, and more!
– 1 cup mashed sweet potato – ▢1 cup unsweetened almond butter, * – ▢2 large egg – ▢1/2 cup pure maple syrup – ▢2 tsp pure vanilla extract – ▢½ tsp baking powder – ▢½ tsp baking soda – ▢2 tsp ground cinnamon – ▢½ tsp ground ginger, optional – ▢1/2 tsp sea salt – ▢½ cup chocolate chips, optional
Almond butter, eggs, pure maple syrup, and vanilla essence go into the large bowl with the mashed sweet potato.
Combine all wet components by mixing thoroughly. Almond butter that has been refrigerated should be microwaved for 30–60 seconds to soften.
Mix the dry ingredients—baking powder, baking soda, ground cinnamon, ground ginger, and sea salt—in the basin.
You can check muffin doneness with a meat thermometer in the center. After the muffins cool, remove the wrapper and eat one or seven.