Sweet Potato Muffins (gluten free, sugar free, vegan)
I'm always looking for cookie or muffin recipes that my girls will like and that are low in sugar and can be made gluten, dairy and egg free. I found this recipe several months ago and I modified it to fit our dietary restrictions. I've made the sweet potato muffins using brown rice flour and maple syrup per the original recipe and they are delicious. However, since I'm on a no sugar diet at the moment I decided to try them with stevia, buckwheat and quinoa flour which are approved on a Body Ecology diet. They turned out amazing! I also used chia seeds instead of my usual flax for an egg substitute and that worked well too. You can add a small amount of chocolate chips or leave them out. I'm waiting for my sugar free chocolate (sweetened only with monk fruit extract, no sugar alcohols) to arrive in the mail so I was a little bit naughty and used a tiny amount of Guittard dark chocolate chips. I think I got about 2 chocolate chips in my muffin so I don't feel too guilty. If you're not on a candida diet, these would be amazing with raisins too. My little ones love these muffins! They don't last very long in our house.
Sweet Potato Muffins
Makes 12 muffins
1 small sweet potato, baked at 400 degrees for 45 minutes (about 1 cup mashed)
1 cup of canned coconut milk
2 Tbs of coconut oil or olive oil
3 flax or chia eggs (combine 3 Tbs of ground flax or 3 Tbs of chia seeds with 9 Tbs of water. Stir the chia mixture several times to make sure all of the chia seeds absorb water. Let sit for 10 minutes until the mixture is thickened)
4 droppers of liquid stevia
1/4 cup of coconut flour
1/2 cup of buckwheat flour
1/2 cup of quinoa flour
1 Tbs of baking powder
1 Tbs of ground cinnamon
1 tsp of ground ginger
1/4 tsp of ground nutmeg
1/4 tsp of ground cloves
1/2 tsp of sea salt
Optional: 1/4 cup of dark chocolate chips or raisins
Preheat the oven to 400 degrees F.
When the sweet potato is cool enough to handle, cut in half and remove the sweet potato from the skin. Add to a mixing bowl along with the coconut milk, flax or chia eggs, coconut oil and stevia. Mash until the mixture is combined. It will still be slightly chunky.
In a separate bowl, combine the flours, baking powder, spices and sea salt. Add the dry mixture to the wet ingredients and stir to combine. Add the chocolate chips or raisins if using.
Distribute the muffin batter equally into a greased 12 cup muffin tin. I did not use muffin liners. Bake for 30-35 minutes until the muffins are firm to the touch. The middle will be a little bit gooey but will set as the muffins cool. Let the muffins sit for 5 minutes in the muffin pan before turning out onto a cooling rack. Spread with coconut oil, grassfed butter or ghee and enjoy!