We’re huge fans of sweet potatoes at our house. And muffins. And Indian food.
When I saw this muffin recipe and noticed it had garam masala in it, I made a weird face. That’s the honest truth.
If you’re not familiar with Indian spices, garam masala is a spice blend commonly used in curries and other Indian dishes. Not something you’d find in a muffin, that’s for sure.
It sounded odd to me, but I really, really wanted to try it. (Story of my cooking life, much to my kids’ dismay.)
I won over all three of my picky little girls with these muffins, though! Spiced Sweet Potato Muffins, submitted by Tasty Kitchen member Kristin, are an exotic spin on a simple sweet potato muffin. They’re not only gluten-free, but they’re grain-free as well and easily made dairy-free!
And they have chocolate chips. Maybe that’s why they liked them so much?
OK, let’s gather ingredients. You’ll need cold, mashed sweet potatoes, almond flour, real maple syrup, nut butter (I used almond), chocolate chips, cinnamon, cocoa powder, garam masala, baking powder, baking soda, salt, and vanilla extract.
Here’s my garam masala. You can find it in most grocery stores nowadays in the spice section. I ordered mine online a while back and have been refilling this bottle with a homemade blend.
First crack the eggs into a large mixing bowl and loosen them up with a fork.
Add the sweet potatoes, nut butter, and maple syrup.
Mix it up until you get something that resembles pumpkin pie filling. Speaking of pumpkin, you could totally use canned pumpkin in place of sweet potatoes in this! Just add an extra splash or two of maple syrup.
Add the almond flour and the rest of the dry ingredients.
Mix it well, and then fold the chocolate chips into the batter. The nice thing about not using wheat flour is that you don’t have to worry as much about over-mixing and ending up with cone-head muffins!
Scoop the batter into muffin molds. I used a silicone muffin pan, but you can use any type you like. I would recommend using paper liners if you don’t use a silicone pan so they come out easier. And in one piece.
Throw them in the oven …
… and out they come! I’ve consistently gotten 11 muffins out of this batch, and I’ve also double and tripled this recipe before with success. They also freeze and reheat nicely!
These tasty little grain-free morsels have become a staple in our muffin collection! I thought the spices blended beautifully with the sweet potatoes. And the chocolate chips were a nice touch. (They usually are.)
1. I omitted the yogurt to make them dairy free. Because it was only one tablespoon, I didn’t think it would make a big difference if I left it out.
2. Garam masala is a potent blend, and after making this recipe several times, I decided to cut the amount down by two-thirds. Any more than a 1/2 teaspoon gave the muffins a strange, “am I eating curry or a muffin” flavor. Perhaps my spice blend is more potent because I make it myself? Try it and see what you think!
A healthy and gluten free baked good that’s perfect for fall.
- 2 whole Eggs
- 1 cup Sweet Potato Puree (fresh Is Best, Or Canned)
- ¼ cups Creamy Peanut Butter
- 1 Tablespoon Plain Greek Yogurt
- 3 Tablespoons Pure Maple Syrup
- 1 cup Almond Meal
- 2 teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1-½ teaspoon Garam Masala
- 1 teaspoon Cocoa Powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- ½ cups Chocolate Chips Or Cacao Chips
1. Preheat oven to 350°F.
2. In a large bowl, whisk the two eggs with a fork until they are a bit frothy.
3. Stir in sweet potato puree, peanut butter, yogurt and maple syrup.
4. Add all of the remaining ingredients except the chocolate/cacao chips. Once all the dry ingredients are combined stir in the chips.
5. Line a 12-count standard size muffin pan with muffin liners (I used silicone muffin liners, which I love), and fill each muffin tin. These muffins expand some, but not a lot, so you can fill them almost to the top.
6. Bake for 20-25 minutes, or until a toothpick comes out clean. I rotate the pan once, halfway through the cooking. Remove pan from oven and set on a rack.
7. Let muffins cool in the pan before serving.
Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!