These tender-crumbed muffins are full of flavor, thanks to rich spices like cinnamon, ginger, and clove. These muffins make an excellent choice for a fall brunch or even a holiday party, and can be served alongside a holiday meal in place of dinner rolls made with wheat flour. If you plan to serve them this way, reduce the maple syrup (for a more savory muffin), and they’ll most definitely be the hit of the meal. For a more dessert-like finish, top these with some nuts of your choice.
• 2 cup blanched almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon sea salt
• 2 large eggs
• 2 cups sweet potatoes, cooked and pureed
• 1/2 cup unsweetened almond milk
• 3 tablespoons pure maple syrup
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine the almond flour, baking soda, spices, and salt. Stir to combine.
3. In a small bowl, combine the eggs, pureed sweet potato, almond milk, and maple syrup. Beat until well combined. Add the wet ingredients to the flour mixture and mix well.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container or loosely wrapped in plastic for up to 3 days.
6. Makes 1 dozen muffins.
