Sweet Potato Microwave Muffins

So maybe I scared some of you off yesterday with my liver meatball recipe. But not all of you, there was a good amount of enthusiasm which was great! I promise they taste awesome, I don’t like to share recipes or give an opinion out like that if I’m not serious about it being great.

But today I’m here to rope you back in with a recipe that’s a little more appealing to the masses, yet still a little bit quirky. But really, what did you expect from me?

I am really smitten with this recipe, not just for the taste, but for the nutrition and convenience too. I’ll be making this many times in my very near future I’m sure.

Have you tried a microwave cake yet? I truly didn’t believe they could be all that moist or delicious cooking in under 3 minutes. But after seeing this tasty creation on Healthful Pursuit, I’ve had the idea in the back of my mind for a while that I wanted to try it out.

The other day, after finally forking over the dough (no pun intended) for some almond meal, which I’ve really enjoyed using so far, I thought it was a great opportunity to try these so called microwave cakes out. What emerged was amazing, my Mom and I each gobbled one up with lunch and I considered making a couple more on the spot.

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Sweet Potato Microwave Muffins 

Grain, sugar, dairy and gluten free. Only 2 minutes in the microwave! Makes 2 muffins. Inspired from Leanne, thanks! 

• 1 medium to small sweet potato
• 1/3 cup almond meal or flour (could also make your own in a food processor by grinding up almonds)
• 1/4 tsp baking soda
• 1 egg
• 1 Tbsp milk or creamer of choice
• 9-10 drops liquid stevia (or other liquid sweetener)
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 tsp melted virgin coconut oil

Begin my piercing the sweet potato with a fork, wrapping in a paper towel and microwaving for 4-5 minutes until soft. Scoop out the inside and measure out about  1/2 cup of mashed sweet potato. 

In a bowl combine all the dry ingredients. Whisk egg, milk, vanilla, stevia, and melted coconut oil together and add to the dry ingredients. Mix just until combined. 

In 2 small ramekins or 1 large mug (I didn’t use this method but I imagine it would would) melted a bit of coconut oil to grease the bottoms and sides. I did this by placing them in a preheated oven until melted. 

Pour batter into the ramekins. I tried two different methods for baking: 1 was microwaved for 2 minutes and the other was baked for 20 minutes at 350 degrees. 

The outcome: The microwaved one came out really moist and held together perfectly right away. While it cooled as I waited for the other one it seemed to dry up a bit. I might try microwaving it for 1.5 minutes instead of 2 next time. 

The one baked in the oven came out much more moist, and rose a little more. It stayed moist longer and I preferred this method texture wise. Otherwise, they tasted identical (duh), and I preferred the microwave method for convenience. 

I also whipped together an easy cream cheese frosting: 1.5 Tbsp cream cheese, .5 Tbsp butter, dash of vanilla, 4-5 drops stevia. Whipped by hand with a fork the lazy way and frosted one muffin with this. Highly recommended!

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Have you ever tried a microwave cake or muffin? How about almond meal, do you like cooking or baking with it?

Tagged as: baking, cooking, recipe