Flourless cranberry pecan sweet potato muffins made with riced spiralized sweet potato noodles. They’re moist, filling and delicious served warm straight from the oven or at room temperature.
Christmas week is here and despite the fact that our basement is flooding and shooting water into our kitchen sink (hence the late post today), I’m officially in the Christmas spirit. I’ve been playing Christmas music all week — I found an Indie Christmas playlist on Apple Music that I L-O-V-E. I would link to it for you, but I can’t figure out how so here’s my favorite song from it and here’s a similar playlist on Spotify. Enjoy!
In other news, who knew you could use spiralized noodles to make muffins?!? I certainly didn’t… until I saw the recipe for Cinnamon-Walnut Sweet Potato Muffins in Inspiralized, Ali Maffucci’s new cookbook.
This cookbook is full of innovative ways to spiralize and enjoy noodles made from veggies and fruit. Ali has thought of it all. She has everything from manicotti to pho to bagel buns and waffles!
Ali is a friend of mine and a true expert for all things spiralized. She’s the lady behind the popular Inspirlized blog. She has this cookbook and she’s also created her own spiralizer called the Inspiralizer. <—Ali sent me one to try out and I’m obsessed! It’s similar to the Paderno spiralizer, but it has a few additional features including a safety cover so no pointy blades are exposed as well as a Noodle Twister, which allows you to switch between different noodle sizes and shapes without exchanging blade plates. It also has counter clamps, which keep the device in place much better. Overall, I’m a big fan. <– You may have noticed I included it in my 2015 gift guide.
And these muffins. I’m going to be honest with you. At first I was a little apprehensive about making muffins without any flour and bunch of raw sweet potato noodles, but they’re awesome!!
The texture is different than regular flour-based muffins, but that’s too be expected and I actually really like the texture of these. They’re moist and soft but still have a little bit of firmness from the riced sweet potatoes.
The flavor is naturally sweet and the muffins are quite filling. Each one has less than 150 calories so you can have two for breakfast without a second thought. They’re great warm from the oven, but they taste good cold or a room temperature as well. You can easily make a batch and keep the leftovers in the fridge for a quick on-the-go breakfast or snack.
I followed Ali’s recipe, but switched up the sweetener and the add-ins. She used honey, walnuts and raisins while I used maple syrup, dried cranberries and pecans. I love how bright and festive the muffins look with the cranberries. I think they’d make a great addition your Christmas morning brunch menu. Just double or triple the recipe if you’re serving a crowd.
Cranberry Pecan Sweet Potato Muffins
- 1 medium sweet potato, peeled, spiralized with BLADE C, then riced using a food processor
- 1/4 teaspoon ground cinnamon
- 1 Tablespoons vanilla protein powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 Tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 Tablespoons dried cranberries
- 1/4 cup coarsely chopped pecans
- coconut oil cooking spray
- Preheat the oven to 375° F.
- Combine sweet potato rice, cinnamon, protein powder, and baking soda in a medium mixing bowl. Add in the egg, maple syrup and vanilla. Mix everything together.
- Coat four cups of a large-cup muffin tin lightly with cooking spray. Spoon batter evenly into each cup and bake for 23-25 minutes or until a toothpick in the center comes out clean. Remove muffin tin from the oven and let the sit for a minute or two. Remove muffins and allow to cool for 5 minutes before serving. Store any leftovers in a sealed container in the fridge. Enjoy leftover muffins warm or reheat before enjoying.