Hi friends. Toronto is in our third lockdown as I type and baking healthy treats is bringing me a lot of joy at the moment.
Enter these gluten free muffins made with sweet potato. Perfect for chilly spring mornings with a mug of something hot. The texture is fluffy and you can’t even tell they’re gluten free.
I make these two ways by varying the add ins. The first version is stirring in pepita seeds and dark chocolate chips which my kids love. And the other version is with just chopped walnuts – my fave.
Recipe makes 12 muffins.
1 cup baked sweet potato (or baked squash)
1 cup all purpose flour or gluten-free flour (I love Bob’s Red Mill cup for cup)
3/4 cup oats
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup milk
1 teaspoon vanilla
1/4 cup maple syrup (1/3 cup if you prefer sweeter)
1/4 cup canola oil
Optional Add ins:
- 1/2 cup dark chocolate chips or dates
- 1/2 cup chopped walnuts or pepita seeds
Preheat your oven to 375 degrees. Wash the sweet potato and poke a few holes in it with a fork. Wrap in foil and bake for 45-50 minutes until soft. Let cool and slice in half and scoop out one cup. [Note: I often bake the sweet potato the day before I plan the make the muffins.]
Combine the oil, egg, milk and vanilla with the syrup. Combine remaining dry ingredients in a separate large bowl. Pour wet mixture over dry and stir until just combined. Spoon into lined or greased muffin tins. (I grease mine with coconut oil or non-stick spray.) Bake at 375 degrees for 20-24 minutes until golden brown.
Delicious with butter or nut butter for breakfast. Or drizzled with honey for dessert.
If you like baking these healthy muffins you may like these no-sugar banana muffins or this protein-packed super seedy banana bread.