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Bacon and Sweet Potato Muffins

Serves 12
Time 45 min
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 cups 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 (15.0-ounce) can sweet potato purée (1 1/2 cups plus 2 tablespoons)
  • 1/2 cup low-fat buttermilk
  • 2 eggs
  • 1/2 cup chopped cooked bacon (from 3 to 5 slices depending on thickness)
  • Canola spray oil
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.

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.
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  • 2 1/2 cups 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 (15.0-ounce) can sweet potato purée (1 1/2 cups plus 2 tablespoons)
  • 1/2 cup low-fat buttermilk
  • 2 eggs
  • 1/2 cup chopped cooked bacon (from 3 to 5 slices depending on thickness)
  • Canola spray oil