The Pioneer Woman Tasty Kitchen
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Spiced Sweet Potato Muffins

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Prep:

Cook:

Level: Easy

System:

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

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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