It’s almost December, which means gingerbread houses and hot peppermint cocoa every day, and I couldn’t be happier.
I wanted to create a muffin recipe that was easy to whip up, chewy and protein-packed for snacking. I loved using a gluten-free brown rice flour instead of my regular oats, spelt or gluten-free blend. I think it’s great to mix it up! These muffins are also packed with tons of healthy fats like flax seeds, almond milk and almond butter. They are blood-sugar stabilizing and they make the perfect treat with a bit of whipped cashew frosting on top!
These muffins are:
- gluten-free and vegan
- festive and flavourful
- dense and packed with protein to keep you satiated
- the perfect mini-muffins!
Gingerbread Sweet Potato Muffins
Makes ~10 muffins
- 2 tbsp. flax seeds + 4 tbsp. water
- 2 cups all-purpose GF flour – I used Bob’s Red Mill 1 for 1 baking flour – or oat flour
- 1/2 cup of coconut sugar*
- 1 heaping tbsp. baking powder
- 3 tsp. true cinnamon
- 3 tsp. ground ginger
- Pinch of Himalayan salt
- 1/2 cup of homemade almond milk
- 1 tbsp. blackstrap molasses
- 1/2 cup of unsweetened applesauce
- 1/2 cup of almond butter (can sub cashew butter)
- 1 small steamed and mashed sweet potato (about 1 cup)
- 1 tbsp. pure vanilla extract
Whipped Cashew Frosting
- 1 cup of cashews, soaked for at least 1 hour
- 2 tbsp. maple syrup
- 1/4 tsp Himalayan salt
- 1 tsp. pure vanilla extract
*I haven’t tried swapping the sugar out for maple syrup, but I’m sure you can!
- Mix the flax seeds and water together and set aside.
- If you haven’t already steamed the sweet potato, cut it into small cubes and fill a pot with 2 inches of water. Cover with a lid on high heat and steam until soft. Mash with a fork.
- Preheat the oven to 350F.
- In your blender, add all of the ingredients (including the flax seed “egg”) and blend for at least 2-3 minutes, or until really combined. The mixture should be like a thick cake batter.
- Pour the batter into your non-stick muffin pan and cook for about 25 minutes. Check the muffins with a fork until it comes out clean.
- While the muffins are cooking, add the cashews, maple syrup, salt and vanilla extract to a high-speed blender or food processor until super creamy (at least 3 minutes).
- Once the muffins have come out of the oven and cooled, use the piping method to add the whipped cashew frosting to each muffin.
- Serve and/or store the muffins in an airtight container in the fridge for up to 1 week. Enjoy!
Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley