A lot of you have got loved our Sweet Potato Almond Butter Muffins, however requested in the event that they could possibly be made gluten-free.
We thought so, however we knew they’d want a number of tweaks. Spoiler alert: Main success!
These revamped candy potato muffins are gluten-free, naturally sweetened, oil-free, and require simply 10 substances to organize. Let’s bake!
These begin with roasting a candy potato, peeling off the pores and skin, after which mashing it to make a purée.
The purée is combined with maple syrup for sweetness, almond butter for richness, and an egg to offer a pleasant fluffy texture.
Dairy-free milk is added to skinny the batter, baking powder to assist the muffins rise, and pumpkin pie spice for a lift of taste.
We’ve discovered that when baking with gluten-free flours, it’s sometimes greatest to make use of a mixture of completely different flours to realize the perfect texture and taste. So on this recipe, we use our DIY gluten-free blend, almond flour, and oat flour to realize that steadiness.
Then merely add batter to baking cups and prime every with a swirl of almond butter. We’re drooling already.
We hope you LOVE these muffins! They’re:
Wealthy in beta-carotene (that makes vitamin A!)
& Extremely scrumptious
Extra Gluten-Free Muffin Recipes
If you happen to do that recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph #minimalistbaker on Instagram. Cheers, mates!
Fluffy Almond Butter Candy Potato Muffins (GF)
Extremely fluffy, healthful candy potato muffins which can be naturally sweetened, gluten-free, and swirled with roasted almond butter. The proper candy deal with made with good-for-you, whole-food substances.
Prep Time 30 minutes
Prepare dinner Time 1 hour
Whole Time 1 hour 30 minutes
Servings: 12 (Muffins)
Does it hold?
candy potato purée
(~1 giant candy potato, as recipe is written)
salted creamy almond butter
(if unsalted, add 1/Four tsp sea salt as recipe is written // or sub different nut or seed butter of selection)
(or sub 1 batch flax egg per egg — although we haven’t examined it that approach)
unsweetened almond milk or cashew milk
pumpkin pie spice
gluten-free flour blend
(floor from rolled oats)
To make candy potato purée, halve candy potato and brush the cut-sides with oil (non-obligatory). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or till tender to the contact. Let cool for five minutes. Then peel away pores and skin and mash in a mixing bowl (or meals processor). Put aside.
Regulate oven temperature to 350 levels F (176 C) and line a typical muffin tin with paper liners.
Add candy potato purée, maple syrup, almond butter, and egg to a big mixing bowl and whisk to mix. Then add almond milk and whisk once more.
Add baking powder and pumpkin pie spice and whisk as soon as extra. Then add gluten-free flour, almond flour, and oat flour and stir to mix. The batter needs to be barely thick and scoopable, not simply pourable (see picture). If too skinny, add extra almond flour or GF flour. If too thick, skinny with a small quantity of dairy-free milk.
Scoop batter into muffin tins (I like doing this utilizing an ice cream scoop) till stuffed nearly to the highest (because the recipe is written, there needs to be 12 muffins). Then drop about half of tsp almond butter onto the middle of every muffin and gently swirl round with a toothpick or knife.
Bake for 26-30 minutes or till golden brown and a toothpick within the heart comes out clear (a number of small crumbs are okay, simply so long as it’s not gooey). Take away from oven and let relaxation in tins for 10 minutes. Then switch to a cooling rack to let cool utterly.
Cool utterly (the wrapper comes off best that approach). Retailer in an air-tight container at room temperature as much as 3-Four days or within the freezer as much as 1 month.
Vitamin Per Serving (1 of 12 muffins)
- Energy: 148
- Fats: 6.8g
- Saturated fats: 0.6g
- Polyunsaturated fats: 1.61g
- Monounsaturated fats: 3.97g
- Ldl cholesterol: 13.68mg
- Sodium: 98mg
- Potassium: 230mg
- Carbohydrates: 19.1g
- Fiber: 2.49g
- Sugar: 7.2g
- Protein: 3.93g
- Vitamin A: 4132IU
- Vitamin C: 4.18mg
- Calcium: 116.83mg
- Iron: 0.87mg