Sweet Potato Muffins Made Healthy and Gluten Free

If you are new to gluten free, dairy free, and egg free baking you’ll notice the soft doughy texture is not the same when you remove gluten and eggs from your baking. Your muffin will be a little more dense and heavy, but the flavor is delicious and for me, I find them more filling when made with wholesome ingredients like coconut milk and hempseed as opposed to the empty starch and sugar calories in most pre-packaged store bought muffins.

Sweet Potato Muffins via Shirley Plant

Sweet Potato Muffins by Shirley Plant

For these muffins, I added some pumpkin seeds to the top for added nutrition and crunch. I love making muffins as you can change and add ingredients as you see fit. Hempseed offers you added protein and a great ratio of Omega 3 &6. Sweet Potatoes are loaded with Vitamin C, B6, and D. They are also a great source of iron and magnesium which is the relaxation and anti- stress mineral. Nuts provide extra protein too, as well as texture.

 

Gluten-Free Sweet Potato Muffins

Ingredients

  • 3/4 cup chickpea flour
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 3 tbsp hempseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 1/2 cup mashed. cooked sweet potato
  • 1/3 cup safflower oil
  • 1/3 cup coconut milk
  • 1/4 cup maple syrup
  • 1/2 cup pecans ( optional)

Directions

  1. Mix all dry ingredients together
  2. Add in wet ingredients and mix well. Stir in nuts. Fill muffin tins and bake 350F fo 25 minutes or until done.

Sweet Potato Muffins for fall from Shirley Plant

Sweet Potato Muffins from Shirley Plant


This post was written by a Certified Yummly blogger.

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