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.
Put all the dry ingredients in a large mixing bowl.
Add the remaining ingredients to the dry mixture and mix just until blended.
Scoop the batter into paper lined muffin cups.
Bake the muffins until a they are lightly browned and mounded, and a tester inserted comes out clean.
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.
