Gluten-free almond muffins

My client often asks me for healthier muffin recipes! After some research I found this version made with nut butter and sweet potato. I use nut butter since I am allergic to peanuts but you could definitely make the recipe with peanut butter ! I love the texture and the not too sweet taste. They are perfect for a nutritious breakfast or a snack with coffee! And bonus, they are gluten free!

Servings: 9 to 11 muffins

Preparation: 15 minutes

Cooking 1h + 18 minutes

Ingredients :

• ½ cup cooked and mashed sweet potato flesh
• 1 cup almond butter or peanut butter
• 3 eggs
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger or chai spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• ¼ cup slivered almonds
• 1 tbsp demerara sugar or brown sugar

Nutritional value:

By muffin:

• Calories : 190 kcal
• Protein : 7.8 g
• Lipids : 13.2 g
• Carbohydrates : 12.4 g
• Fiber : 1.5 g

Steps:

1. Preheat the oven to 175°C (350°F). Wrap the sweet potato in aluminum foil and bake for 1 hour in the oven. Let cool for about 15 minutes before cutting and removing the flesh.
2. In a large bowl, combine almond butter, mashed sweet potato, maple syrup (or honey), eggs and vanilla extract. Mix until smooth.
3. baking powder, baking soda, cinnamon, ginger (or chai spice), and salt. Mix until the dough is smooth.
4. Grease a muffin pan with a drizzle of olive oil and transfer the muffin mixture to each pan (calculating ⅓ cup per muffin). Garnish with flaked almonds and sugar.
5. Bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool before unmolding and enjoying!