Flourless Sweet Potato Blender Muffins
Servings: 12 servings
- 1 medium sweet potato
- 2 medium banana
- 2 large egg
- 2/3 cup almond butter
- 6 tablespoon maple syrup, pure
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon ginger, ground
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 teaspoon baking powder
Preheat the oven to 350°F. Grease a muffin tin.
Bake sweet potato until tender (about an hour) and allow to cool, or use leftovers if you have them on hand.
Place 3/4 cup mashed sweet potato along with all the remaining ingredients (except the baking powder) in a blender. (Make sure you measure the sweet potato as the texture will change if you add a different amount.) Blend on high until smooth.
Add the baking powder and blend on low until just combined.
Pour the batter into the muffin tin, filling each cup 3/4 of the way full.
Bake in preheated oven for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
Calories: 153kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 21mg | Fiber: 2g | Sugar: 10g