Superfood Purple Sweet Potato Longevity Muffins (Gluten-Free!)
Servings 9 servings
Calories 316kcal
Ingredients
- muffin ingredients makes about 9 muffins
- 1 cup mashed roasted purple sweet potato roast whole until soft, peel, and measure
- 1 large ripe banana
- 2 large eggs
- 1/2 cup cottage cheese blended smooth with wet ingredients
- 1/4 cup olive oil or melted coconut oil
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free oat flour
- 1/2 cup almond flour 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- pinch of sea salt
- 2 tbsp chia seeds or ground flax optional but recommended
- optional: 1/3 cup dark chocolate chips pumpkin seeds, or dried fruit
- frosting ingredients
- 1 small roasted purple sweet potato roast whole until soft, peel, and measure
- 1/2 cup cottage cheese farmer’s cheese, or cream cheese
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- preheat the oven to 350°f and line a muffin tins.
- in a food processor, combine the roasted purple sweet potato, banana, eggs, cottage cheese, oil, honey/maple syrup, and vanilla. blend until smooth and creamy.
- in a large mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, sea salt, and chia/flax if using.
- pour the blended wet mixture into the dry ingredients and gently fold until just combined. avoid overmixing.
- fold in the chia seeds and divide the batter evenly among the muffin cups, filling them to the top.
- bake for 25 minutes, or until a toothpick inserted in the center comes out clean. let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- add the roasted purple sweet potato, cottage cheese (or farmer’s cheese/cream cheese), honey, and vanilla to a food processor or high-speed blender.
- blend until completely smooth and creamy, scraping down the sides as needed. spread the frosting on cooled muffins and enjoy!