Savory Sweet Potato Muffins -gluten free , dairy free


As you usual, I was searching the refrigerator for items that need to be used before they spoil. I found two sweet potatoes and thought I would try to create a savory muffin instead of doing the usual sweet potato fries for dinner.

Our general contractor happened to come over to do some repairs when the muffins were sitting out to cool in the kitchen. He is a very healthy eater and grabbed one to try.

He took one bite and didn’t let any crumbles escape his hands. He walked out with a very happy belly.




Makes approximately 25

2 medium sweet potatos puréed, cooked (leave skins on)
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground nutmeg
1 cup walnuts or pecans, ground
15oz garbanzo beans, puréed

2 eggs 
1/2 cup Good Karma Flaxmilk or non-dairy milk

Preheat oven to 350F. Grease muffin tins or pan.

Mix all ingredients in a large mixing together until combined. Place in greased tins or pan.

Bake for 45 minutes or until toothpick inserted comes out clear. Remove from oven and allow to cool.

Enjoy a la carte or with any spread. I personally love them with coconut nectar.

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