Sweet Potato Muffins

These muffins are a great option for a gluten & wheat free alternative.


  • 1 cup brown rice flour
  • 1/3 cup raw agave
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup olive oil
  • 1 egg
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 large sweet potato (mashed)
  • 1/2 gluten free granola


  1. Preheat oven to 350 degrees F. Set aside a non-stick muffin pan
  2. In a large mixing bowl, combine the dry ingredients
  3. In a small bowl, combine the agave, oil, egg, yogurt and vanilla extract. Mix together using a whisk or fork. Puree the cooked sweet potato or use a potato masher, until all clumps are gone
  4. Add the wet ingredients and sweet potato to the dry ingredients into the large mixing bowl. Using a wooden spoon mix until just combined
  5. Using a spoon fill the muffin tins 2/3 full. Bake for 20-25 minutes or until an inserted fork comes out clean. Allow to cool for 5 minutes and serve

Yield: dozen muffins


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: