A healthy, light and fluffy muffin recipe with a hidden vegetable inside- A sweet potato! These flourless sweet potato muffins need only one bowl and are packed full of protein, fiber and take less than 25 minutes to whip up- Naturally gluten-free, vegan and sugar-free, it’s the perfect healthy snack to enjoy, especially this festive season!
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a large high-speed blender, combine all the ingredients and blend until a smooth batter remains.
Evenly distribute the batter amongst the 12-muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 10 minutes, before removing and allowing to cool on a dry surface.
To store. Muffins can be kept at room temperature, provided they are to be enjoyed within 3 days. To keep sweet potato muffins fresh, store them in a sealed container and keep in the fridge. They will keep fresh for 7 days.
To freeze. Sweet potato muffins are freezer friendly and can be stored in the freezer. Place muffins in a ziplock bag. They will keep fresh for up to 6 months.
To thaw. Thaw muffins at room temperature or in the fridge overnight. Lightly heat in the microwave or toaster oven.