Anybody else LOVE muffins?  Raise your hands please. I can’t see you, but I feel it because muffin lovers feel the love. And I love everything about muffins except for one thing. I don’t love how I am hungry 30 seconds after eating one. No one likes that, right?  The good news is, I have been busy coming up with muffins that will fill you up.  These way too delicious sweet potato pecan muffins leave you feeling anything but empty. They are truly love at first bite.

Okay, maybe you’re wondering what’s so great about them.  First of all, sweet potatoes are life. TRULY. All of the Southerners have praise hands right now. I can feel it. Sweet potatoes are God’s gift to our bellies.  Not only are they entirely nutrient dense and filling, they are also one hundred percent delicious.  They are also super versatile and can be used about two million different ways. What else?  They are SWEET.  So they make for a super healthy alternative and/or filler for desserts.  Pies, cookies, muffins, ice creams, brownies, and breads all taste delicious with them.

But today, it’s muffins.  These sweet potato pecan muffins are like candy for breakfast (or dessert).  These are actually part of my latest eBook, Gluten Free Holidaze, and I made them with YOU in mind!  Tons of you asked for easy breakfast ideas that you could make ahead of time for Christmas morning.  This particular recipe was in response to your request! These are super easy and filling, and a great option to make ahead of time for Christmas morning!

The sweet potato gives them a nice dense but fluffy texture, and the pecans add an amazing crunch and keep it interesting.  The coconut sugar gives a nice finish on top, and also makes them look pretty!

If you are looking for an amazing recipe for your family to enjoy on Christmas morning, look no further!  You can check out the entire eBook for more amazing options!

Sweet Potato Pecan Muffins

Created by LauraCrawford on December 3, 2017

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Here's what you need:

• 1 1/2 c cooked, mashed sweet potatoes
• 1 3/4 c Bob's Red Mill Gluten Free 1:1 Flour
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 c coconut sugar
• 1/2 c coconut oil
• 1/2 c cashew milk (or other non-dairy milk)
• 2/3 c chopped pecans
• coconut sugar for topping

Here's what you do:

1. Preheat oven to 400F.
2. Prepare a muffin tin by lightly greasing with coconut oil. (I don’t prefer to use liners, but you can if you like).
3. In a large bowl, combine mashed sweet potatoes, eggs, vanilla, coconut sugar, coconut oil, and cashew milk. Mix well, making sure all ingredients are well combined.
4. Add gluten free flour, cinnamon, nutmeg, baking powder, and salt, and stir until well combined, but do not over mix.
5. Spoon the batter into prepared muffin tin, filling 3/4 of the way. Use a 1/2tsp measurer to top each muffin with coconut sugar.
6. Place on top rack in oven and bake for 23-25 minutes, or until golden brown and springy to the tough.
7. Remove and place tin on a cooling rack for 10 minutes before serving.
8. Enjoy!

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