Description
Sweet potato muffins made with purple sweet potato purée and oats naturally sweetened with maple syrup, applesauce, and raisins. Perfect for a fall snack!
Ingredients
- 2 cups gluten-free oat flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup maple syrup
- 1 1/4 cup purple sweet potato purée (1 Frieda’s Purple Sweet Potato, peeled, steamed, and puréed + 2– 4 TBSP unsweetened almond milk)
- ½ cup unsweetened almond milk
- ⅓ cup applesauce
- 1/2 cup raisins (optional)
Instructions
- First, make your sweet potato purée in advance. Scrub a large purple sweet potato and carefully peel the skin with a potato peeler. Dice the sweet potato into large chunks and add them to a steamer basket over boiling water. Steam the sweet potato for 8-10 minutes, or until they’re fork tender and vibrant purple.
- Let the sweet potatoes cool slightly, then add them to the blender with a splash of almond milk. Blend them until they’re smooth and creamy, scraping down the sides as needed. Add more almond milk in 1 Tablespoon increments as needed to get the blades moving. Measure out 1 1/4 cup purée for this recipe and reserve leftovers for another recipe.
- Next, make your muffins. Preheat the oven to 350°F and line a muffin tin with liners or, alternatively, spray with non-stick spray.
- In a large bowl, combine the oat flour, baking powder, and cinnamon and toss with a fork to combine. Next, add the maple syrup, purple sweet potato purée, almond milk, applesauce, and stir well. Fold in raisins.
- Spoon the muffin batter into the muffin tins and fill ¾ way full, topping with more raisins if desired.
- Transfer the muffin tin to the oven and bake the muffins for 25-20 minutes, or until the muffins are golden brown firm to the touch.
- Allow the muffins to cool slightly before serving. Store leftover muffins in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free