For these muffins, the base flour comes from almonds, so they are not only gluten-free, they also have healthy fats, protein, and fiber to help keep you satiated (and balance blood sugar). Then there’s sweet potatoes and eggs, which are sources of vitamin A for bone, eye, skin, reproductive, and immune health. But the best part is they are light, moist, and fluffy, so they don’t taste as healthy as they are.
- 2 cups almond meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoonsalt
- 2 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon peeled and grated ginger root
- 2 cups peeled and grated sweet potato
- Dried figs, sliced
- Preheat oven to 325 degrees and grease a muffin pan or line with paper liners.
- Using a whisk or fork, mix together almond meal, baking powder, cinnamon, and salt in a bowl, breaking up any lumps.
- In a separate bowl, use a fork to beat eggs while mixing together with coconut oil, maple syrup, vanilla extract, and ginger root.
- Pour wet ingredients into dry ingredients and mix until smooth, then fold in sweet potato. Fill each muffin cup 2/3 full with batter. Top each with a slice of dried fig. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.