Gluten Free Sweet Potato Carrot Muffins

Gluten Free Sweet Potato Carrot Muffins

by earthlyradiance

Hot muffins right out of the oven. Is there anything better? That smell that permeates your kitchen and any other room with door left ajar… simply heaven. I make sure to close all windows and open the door to my bedroom while I bake so that when my head rests on my pillow that night I am lulled to sleep with the delicious scent of baked goods dancing in my nostrils. These muffins are to die for. The sweet earthly flavors of the sweet potato and carrot are a perfect match with the cinnamon and garam masala. Throw in some eggs, coconut oil, almond milk, coconut sugar and a dash of honey and you have a winning muffin. These taste reminiscent of carrot cake. With crispy edges and a moist and fluffy inside, my husband, daughter and I quickly gobbled them up. Breakfast dessert never tasted so good. 😉

Gluten Free Sweet Potato Carrot Muffins

~Makes about 18 muffins~

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Ingredients

  • 1 baked organic Japanese yam or any variety or sweet potato
  • 1 1/2 organic shredded carrots
  • 2 farm fresh eggs
  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 3/4 cup almond milk
  • 3/4 cup melted coconut oil
  • 1 1/2 cups All Purpose gluten free flour blend, I used this
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 5 oz dark chocolate chips, I used ghiradelli’s 70% and loved the slight bitterness

Process

  1. Bake sweet potato on 400 for 40 minutes, once cooled, peel skin off and discard
  2. Lower oven to 350 degrees
  3. In a large bowl, beat eggs, sugar, honey, sweet potato, coconut oil and almond milk until smooth
  4. Add carrots and gently mix in
  5. In a medium bow, whisk dry ingredients together
  6. Add dry ingredients to wet ingredients and stir until combined
  7. Fold in chocolate chips
  8. Grease muffin liners and fill 3/4 of the way full with batter
  9. Bake for 25 minutes or until inserted toothpick comes out clean

I enjoyed these best in the morning with a cup of coffee or tea, they were also a delicious mid day snack, and absolutely scrumptious for dessert… I guess what I’m saying is these muffins are perfect just any old time. 😉

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4 thoughts on “Gluten Free Sweet Potato Carrot Muffins”

    1. Thank you love! Yes you could absolutely make this vegan. You could use agave in place of the honey or maple syrup or even 1/4 cup more coconut sugar. And although I haven’t had much luck with the flax egg myself I know plenty of other people who have so I say go for it! Happy baking!

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