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 (affiliate link) called the Inspiralizer.
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…