Bacon and Sweet Potato Muffins

Bacon and Sweet Potato Muffins

Rated:
Recipe Rating: 3.33839
Serves 12
Start your morning with one of these savory gluten-free muffins filled with oats, sweet potato purée and tiny bites of smoky bacon. Make sure to warm up muffins slightly before eating for the best flavor.
Ingredients: 
  • 2 1/2 cup gluten-free oat flour
  • 1 cup gluten-free rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne pepper
  • 1 (15-ounce) can sweet potato purée (1 1/2 cups plus 2 tablespoons)
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/2 cup chopped cooked bacon (from 3 to 5 slices depending on thickness)
  • Canola spray oil
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Method: 
Preheat the oven to 375°F.  

In a medium bowl, whisk together flour, oats, baking powder, salt, pepper and cayenne. In a large bowl, whisk together sweet potato purée, buttermilk and eggs. Stir flour mixture into sweet potato mixture with bacon and green onion just until combined.  

Spray a standard 12-cup muffin pan with spray oil. Spoon batter into the pan, filling each cup almost full. Bake until a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 30 minutes. Serve warm.
Nutritional Info: 
Per Serving: Serving size: 1 muffin, 170 calories (40 from fat), 4.5g total fat, 1g saturated fat, 35mg cholesterol, 290mg sodium, 26g carbohydrates, (3 g dietary fiber, 2g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.