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Spiced Sweet Potato Muffins

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Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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?

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

First crack the eggs into a large mixing bowl and loosen them up with a fork.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the sweet potatoes, nut butter, and maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the almond flour and the rest of the dry ingredients.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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 …

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

… 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!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

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.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Before you go, stop by Kristin’s TK Recipe Box as well as her blog, Tastefully Gluten Free, for more delicious recipes!

Notes:
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!

 
 

Printable Recipe

Spiced Sweet Potato Muffins

See the full recipe post on Kristin @ Tastefully GF’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

A healthy and gluten free baked good that’s perfect for fall.

Ingredients

  • 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

Preparation Instructions

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.

 
 
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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!

 

12 Comments

Comments are closed for this recipe.

Rebekah on 5.29.2014

When you list “sweet potato” as an ingredient, does it refer to real sweet potato or yam? I noticed the pictures are orange-y, which makes me think the recipe uses yam rather than a sweet potato, which is typically more yellow. Thank you for any clarification.

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Mariz on 5.8.2014

Omgosh! this looks delicious! you can actually place these on a circular silicon mould to give it a round shape. I use Keetzen’s cake pop mould. It looks like the one you’re using but it comes with a cover lid. I bought mine in Amazon. :)