Sweet Potato Muffins – gluten free, sugar free, vegan

January 4, 2013

sweet potato muffins

Moist and flavorful, with added texture and nutrition from oats, nuts and coconut, you’ll have a hard time believing that these muffins are free of gluten, refined sugar, dairy and eggs. They are incredibly easy to make, so you can whip up a batch just before breakfast, and freeze the leftovers for a later time. Enjoy them warm from the oven and spread with some Earth Balance or a fruit spread like apple butter. I like them with peanut butter. They pair well with freshly brewed hot coffee or tea, or a nice cup of cold milk.

Assemble your ingredients.
sweet potato muffins

Put all the dry ingredients in a large mixing bowl. 
sweet potato muffins

Add the remaining ingredients to the dry mixture and mix just until blended. 
sweet potato muffins

Scoop the batter into paper lined muffin cups. 
sweet potato muffins

Bake the muffins until a they are lightly browned and mounded, and a tester inserted comes out clean. 
sweet potato muffins

Sweet Potato Muffins – gluten free, sugar free

3 cups gluten free flour blend (see below for recipe)
1 cup rolled oats
2 cups xylitol
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1½ teaspoons ground cinnamon
2 cups (1 15-oz. can) sweet potato puree
1 cup organic canola oil or melted coconut oil
2/3 cup canned coconut milk or other non-dairy milk
½ cup pecans, chopped
½ cup flaked unsweetened coconut

Preheat oven to 375°. Place pecans on baking sheet and toast in oven for 10-12 minutes, until browned and fragrant. Remove, let cool, and use a sharp knife to coarsely chop them.

Line 20 muffin cups with paper liners.

Place flour, oats, xylitol, baking soda, salt, xanthan gum and cinnamon in a mixing bowl. Whisk lightly to blend everything. Add all remaining ingredients and whisk just until blended. Do not over mix.

Use a 2-oz. scoop (about a ¼ cup) to portion the batter into the prepared muffin tins. Bake for 25-30 minutes, until a tester inserted comes out clean. Allow to cool for ten minutes before removing from muffin tins. Makes about 20 muffins.

Store, tightly covered, at room temperature for 2-3 days, or frozen for several months. Rewarm frozen muffins in the microwave for about 20 seconds.

Gluten-free Baking Blend:
4 cups Authentic Foods Superfine Brown Rice Flour (I highly recommend this brand. It doesn’t have the gritty texture that is common in most rice flours)
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca starch (also called tapioca flour)

Mix all ingredients together and store in an airtight container.

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