Hi friends. Toronto is covered in snow as I type and cooking and baking is about coziness at home.
Enter these gluten free muffins made with sweet potato. Perfect for chilly 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. And the other version is raisins and chopped walnuts. I wanted a little indulgence the day I made them so I drizzled a little honey over and served the muffins to the kids for dessert and they went crazy for them, calling them “honey cakes”. It’s the little things!
Recipe makes 12 muffins.
1 cup baked sweet potato
3/4 cup all purpose flour or gluten-free flour (I love Bob’s Red Mill)
1 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
1/3 cup brown sugar
4 tablespoon olive oil or canola oil
- 1/2 cup dark chocolate chips OR 1/2 cup raisins
- 1/2 cup pepita seeds OR 1/2 cup chopped walnuts
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 minutes. Let cool slightly and slice in half and scoop out one cup. (I ziploc the rest of the inside of the sweet potato and freeze it to add to a soup.)
Combine the oil, egg, milk and vanilla with the brown sugar. 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 and a paper towel or non-stick spray.) Bake for 20 minutes.
Great with almond butter or regular butter for breakfast. Or drizzled with honey for dessert.
If you like baking healthy muffins you may like these no-sugar banana muffins or this protein-packed super seedy banana bread.