I absolutely love the smell of roasting sweet potatoes in the oven. In fact, very few scents even come close – lemons and baking bread are right up there as well. The aroma is intoxicating, sweet and comforting; it fills the house with a warmth that can lift up any spirit.
That unforgettable smell, as well as the fact that I have an abundance of roasted sweet potatoes in the fridge at any given time, led me to create these amazing Honey Roasted Sweet Potato Muffins with Sage and Cayenne.
When first envisioning these muffins, my goal was to create something that tasted like sweet potatoes but better! I wanted them to have that “extra oomph” that made people say “wow, what a unique flavor!” The first choice was easy…sage. It’s distinctive earthy taste is a favorite of mine and pairs perfectly with sweet potatoes. The second was much more exotic. Incorporating cayenne pepper adds a beautiful and very unique heat to these muffins, unveiling itself slowly after each mouthwatering bite. Not too much, but just enough to say hmmm.
In order to contrast the cayenne, I add a deep dark and floral amber honey, creating even more depth to these delicious muffins.
Roasted pecans add the final touch to this recipe, creating just the right amount of texture and crunch needed to take these muffins to the next level!
Have these Honey Roasted Sweet Potato Muffins with Sage and Cayenne for breakfast or as a healthy pick-me-up snack in the middle of the day. Or better yet, with school about to start soon, make these little delights with your kids for a bake-sale or send them as a care package to your college bound babies! These muffins ship like a dream and your kids will definitely appreciate the homemade goods.
To create these muffins you will need eggs, safflower oil, vanilla extract, Splenda, roasted sweet potatoes, unsweetened almond milk, ground cinnamon, ground nutmeg, cayenne, dark amber honey, kosher salt, baking soda, baking powder, gluten-free oat flour, gluten-free almond flour, fresh sage, and chopped pecans.
In a large mixing bowl, whisk together the eggs and safflower oil, followed by the vanilla extract and the Splenda. Make sure to whisk well after each addition to ensure that everything is combined.
Moving onto the sweet potato portion, take the almond milk and roasted sweet potatoes – roasted in foil at 400 degrees F for 1hour30min – and place them into a blender. Puree the ingredients until a smooth consistency develops then pour the puree into the mixing bowl. Whisk everything until blended.
To the bowl, add in the kosher salt, cinnamon, nutmeg, and cayenne and whisk the spices into the batter.
Add 2 tablespoons of honey to the muffin batter and whisk to combine.
Whisk in the baking soda and baking powder.
Mince the sage and add it to the mixing bowl. Stir to combine.
Add the oat flour and the almond flour to the batter in 1/2 cup batches – LIGHTLY whisking in the first 2 batches then switching to a spatula for the final 2 batches. Mix until just combined – Do not overmix.
Line the muffin tins with muffin cups and spoon the batter evenly amongst the cups. Sprinkle the tops of each muffin with pecans, lightly patting the nuts a little into the batter to avoid burning.
Drizzle the remaining honey over the pecan tops of each muffin. Bake at 375 degrees F for 20-25 minutes or until a flat toothpick inserted into the batter comes out clean.
Remove the muffins from the oven and immediately transfer the muffins to a baking rack or paper towel-lined plate to cool. (If you leave the muffins in the tins to cool they will sweat – from the steam being trapped – and become gummy.)
Store these delicious muffins in an airtight container in the refrigerator for up to a week or in freezer for longer storage.
- 2 extra-large eggs
- ¼ cup safflower oil
- 1 cup roasted sweet potatoes, skins removed
- ½ cup almond milk, (brand: Califia Farms Unsweetened Almond Milk)
- 1 teaspoon vanilla extract
- ½ cup Splenda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne
- 2 tablespoons dark amber honey, plus 2 tablespoons to drizzle over muffins
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 teaspoons gluten-free baking powder, (brand: Rumford)
- 2 tablespoons fresh sage, minced
- 1 cup gluten-free oat flour, (brand: Bob's Red Mill)
- 1 cup gluten-free almond flour, (brand: Bob's Red Mill)
- ½ cup chopped pecans
- Preheat oven to 375 degrees F.
- Whisk eggs and safflower oil together in a large mixing bowl.
- Whisk in vanilla extract and Splenda.
- In a blender, puree roasted sweet potatoes and almond milk until smooth, then add to mixing bowl. Whisk to combine.
- Add in cinnamon, nutmeg, and cayenne and whisk into batter.
- Add 2 tablespoons honey to the batter and whisk to combine.
- Whisk in kosher salt, baking soda and baking powder.
- Stir in the minced fresh sage until just combined.
- Add oat flour and almond flour to the batter in ½ cup batches (LIGHTLY whisking in the first 2 batches then switching to a spatula for the final 2 batches.) Mix until just combined - Do not overmix.
- Line muffin tins with muffin cups.
- Spoon batter evenly amongst lined muffin tins.
- Sprinkle tops of muffin batter with pecans, lightly patting the nuts down a little into the batter to avoid burning.
- Drizzle remaining honey evenly over the tops of the muffins and nuts.
- Bake at 375 degrees F for 20-25 minutes or until a flat toothpick inserted into the batter comes out clean.
- Remove from oven and immediately transfer muffins to a baking rack or paper towel-lined plate to cool.
- Store muffins in airtight container in refrigerator for up to a week or in freezer for longer storage.