Sweet Potato Spice Muffins

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Cook Time
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Recipe: #31764

April 11, 2019

"These are tasty moist muffins we really enjoy, they are so quick and easy to put together and guess what?? They are gluten Free. They are great on their own but fantastic with a pat of cream cheese, YUM!!! You can also use white rice, brown rice flour or quinoa flour instead of the millet flour, they all work well but my preference is the millet flour for the consistency."

Original is 16 servings


  • Serving Size: 1 (97.2 g)
  • Calories 178.6
  • Total Fat - 6.3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 169.9 mg
  • Sodium - 188 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 1.6 g
  • Sugars - 13.9 g
  • Protein - 8.1 g
  • Calcium - 88.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Coat 16 silicone muffin cups with non-stick spray and set aside.

Step 2

In a large bowl, whisk together the mashed sweet potatoes, eggs, yogurt, honey and avocado oil until you have a nice creamy texture.

Step 3

Sift together the dry ingredients in a bowl and stir in the raisins; mix dry mixture into the sweet potato mixture until well blended.

Step 4

Spoon the batter into the muffin cups 3/4 of the way up and place on a baking sheet.

Step 5

Place on the middle rack of a preheated 400 degree Fahrenheit oven and cook for 20 to 25 minutes or until a toothpick inserted in the middle of muffin comes out clean.

Step 6

Allow cooling on wire rack for 15 minutes.

Step 7



No special items needed.

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