Wednesday, January 15, 2014

Gluten Free Maple Sweet Potato Muffins

This past weekend, I was in the middle of my weekly food prep and realized I had a few sweet potatoes leftover from the previous week that needed to get used up.  As much as I love baked sweet potatoes with a bit of cinnamon and honey, I can only eat so many and wanted to figure out a new option for them.  With a little trial and error, I came up with this deliciously moist muffins that weigh in nutritionally under 190 calories each with 8 grams of protein and only 6 grams of sugar a piece.

Gluten Free Maple Sweet Potato Muffins

1 1/2 cups almond meal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 scoops Tera's Whey bourbon vanilla protein powder
1 cup pureed sweet potato*
1 tablespoon almond milk
3 eggs
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1/3 cup almond butter, room temperature
1/2 cup chopped pecans (optional)
Nonstick cooking spray (I used coconut oil)

- Preheat oven to 350 degrees
- In a small bowl, combine almond meal, baking soda, baking powder, pumpkin pie spice and whey protein
- In a large bowl, fold together sweet potato, almond milk, eggs, vanilla, maple syrup and almond butter
- Add the dry ingredients into the wet in in 1/2 cup portions, folding them in as you go
- Fold in your chopped pecans, if desired
- Spray a muffin tin with nonstick cooking spray
- Portion your batter into the 12 muffin cups
- Bake for 22 minutes or until you can insert a toothpick and remove it cleanly

*I baked my sweet potatoes and scooped out the soft flesh in the middle once they were fully cooked.  You could also steam or boil them after peeling and then mash to a smooth consistency.

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