These gluten-free muffins are a perfect treat for anyone with a sweet tooth. You can take them on the road or serve them at a birthday party. A delicious sweet snack, but without the refined sugar. They are so good!
1 medium yam (sweet potato)
250 ml (1 cup) almond milk, unsweetened
2 tbsp coconut oil
125 ml (1/2 cup) pure maple syrup
500 g (2 cups) brown rice flour
2 tbsp aluminum-free baking powder
½ tsp sea salt
1 tbsp cinnamon
1 tsp ground ginger
1/8 tsp ground clove
1/8 tsp ground nutmeg
1 tbsp aniseed
2 small handfuls cacao nibs
2 tbsp coconut blossom sugar
2 tsp vanilla powder, unsweetened
Preheat the oven to 180°C. Rinse off the yam (sweet potato) and boil it in a pot of water. When the yam is cooked and has cooled, peel it and mash it in a large mixing bowl. Add the eggs, almond milk, coconut oil and maple syrup and mix until smooth and well combined. Add the remainder of the ingredients, with the exception of the coconut blossom sugar, and mix well. Pour the batter into the muffin forms, filling them about ¾ of the way full. Sprinkle each muffin top with a bit of coconut blossom sugar and place the muffin tin in the oven. Bake for 35-40 minutes. Check on the muffins every so often and remove them from the oven when they have begun to brown on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!