Sweet Potato Muffins with Poppy Seeds

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"Sugar-free, gluten-free, vegan and so delicious"

Serves 4 | Prep Time 1 hour | Cook Time 30 minutes

Why I Love This Recipe

Sweet potato muffins are so healthy and so delicious

Ingredients You'll Need

Sweet potato, medium size - 1
Bananas, very ripe - 2
Orange - 1,
Poppy seeds - 2 tablespoons
Rolled oats, gluten-free - 2 tablespoons
Almonds, blanched and sliced - 2 tablespoons
Honey - 2 tablespoons (optional)
Olive oil, extra virgin - 4 tablespoons
Rice flour - 2/3 cup (100 g/ 3.5 oz)
Baking soda - 1 teaspoon
Nutmeg, powder - pinch
Cinnamon, powder - pinch
Salt - pinch


Bake a sweet potato: preheat oven to 450F, pierce potato all over with a fork, wrap in aluminum foil, place a wrapped potato in the oven for approximately 70 minutes or until soft through.
Peel the baked potato and mash it together with bananas in a bowl.
Squeeze orange juice (a whole orange) and grate orange zest (1 tablespoon) into the bowl with potato and bananas.
Add olive oil, oats, poppy seeds and 1 tablespoon of honey. Mix.
In a separate bowl mix rice flour, baking soda, nutmeg, salt, and cinnamon.
Mix dry ingredients with banana/potato mixture. Let the dough rest for 10-15 min.
Turn on the oven to 375 F.
Brush a muffin-shaped baking pan with olive oil and fill with the dough. Set aside.
Mix a tablespoon of honey with almonds.
Spread almonds on top of the muffins slightly sinking the nuts into the dough.
Bake for approximately 30 minutes. Turn off the oven and let the muffins stay in the oven for extra 10 minutes. The muffin tops should be golden brown.
Remove the muffins from the oven and transfer to the rack to cool down.

Pairs Well With

Tea or coffee

Questions, Comments & Reviews

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