Savory Sweet Potato Muffins
The perfect side to a steak dinner or on-the-go breakfast takes less than 30 minutes to make, who knew?! These muffins are insanely fluffy, moist, airy, you name it. Each bite is full of fresh herbs and creamy goat cheese crumbles. I guarantee if you make a little basket full of them, like at restaurants, you and your company will find them irresistibly hard to put down. No one will ever guess they’re grain, gluten, and dairy free!
Ingredients:
3 eggs, pasture-raised
1 cup sweet potato purée
2 tbsp avocado oil
1 tbsp apple cider vinegar
2 tsp honey
1 cup almond flour
3 tbsp tapioca flour/starch
1/2 tbsp black pepper, freshly ground
1 tsp of each: baking soda, garlic powder, onion powder, and oregano
1/2 tsp of each: italian seasoning, parsley, and sea salt
2 tbsp nutritional yeast (optional)
1/4 cup goat cheese crumbles (optional)
Directions:
Preheat the oven to 375 degrees and lightly spray a muffin tin, or two, with avocado oil.
In a medium-large bowl, beat the eggs.
Stir in the sweet potato, avocado oil, vinegar, and honey well.
In a seperate, smaller bowl, mix the almond flour, tapioca flour, all seasonings, baking soda, and sea salt together. This includes the nutritional yeast, if using.
Transfer the dry ingredients into the wet, and stir until everything is incorporated well.
Fold in goat cheese crumbles, if using.
Pour into muffin cups, about two-thirds of the way up, until all of the batter is used.
Cook for 16-18 minutes, or once the tops have an orange-brown look.
Let cool for at least five minutes.
Serve and store leftovers in the fridge for up to one week, or in the freezer for months. Although, I doubt you’ll need to!
Notes:
Makes 12-14 regular-sized muffins. Can also make mini muffins!
For homemade sweet potato purée, simply microwave a medium-large sweet potato, for about 3 minutes, or until soft. Then, peel the skin and mash with a fork. Can also easily steam it in boiling water, over the stove, for about 2-3 minutes.
If some muffins tins are unused, fill them halfway with water. This is an old trick, to keep your pan from being damaged!
