Sweet Potato Muffins
makes 2 dozen muffins
- 1/4 cup flax seed meal
- 3/4 cup filtered water
- 3 cups pureed sweet potatoes*
- 1/2 cup grapeseed oil
- 3/4 cup raw agave syrup (or honey)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon dried ginger
- 1 teaspoon allspice
- 1/4 to 1/2 teaspoon ground nutmeg
- 3 cups gluten-free flour blend**
- 2 teaspoons gluten-free baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup raisins (optional)
- 1 cup chopped nuts (optional)
Preheat oven to 375 degrees. In blender container, whisk together flax seed meal and water. Let sit for a few minutes. Add sweet potatoes, grapeseed oil, agave syrup, spices, and vanilla extract. Blend well, until smooth.
In medium sized mixing bowl, put flours, baking powder, baking soda and salt. Fluff with fork. Add nuts and raisins.
Add blender ingredients to dry ingredients. Mix until just incorporated. Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 15 to 20 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.
Store in an airtight container.
*If using homemade pureed sweet potatoes, let excess water drip out through a cheesecloth, until the puree is very thick.
**Gluten-free flours are: Amaranth, brown rice, buckwheat, cornmeal, teff, millet, quinoa, sorghum, and tapioca. Combine them to make a gluten-free mix, or use one at a time. You will want to experiment, as each flour has a different flavor. Currently, we are enjoying a gluten-free mix made from: sorghum, millet, buckwheat and sweet brown rice (this blend proportion was shared with me by a friend).
To make the flour yourself, start with the whole grains and grind 2 cups at a time in a Vita-Mix dry container (or mill of your choosing). The softer grains (amaranth, buckwheat, teff, and millet) require about 30 seconds on HIGH, while the other grains require 1 minute of grinding on HIGH. (The exception to my knowledge regards the tapioca, from which I haven’t made a flour yet.)
© Copyright 2007 by Wardeh Harmon
Wardeh:
Can you share the proportions/ratios of the flours used in the GF mix you mentioned–the one that has sorghum, millet, buckwheat and sweet brown rice flours? How much of each do you mix in? Maybe you have this posted somewhere, but I haven’t run across it.
I use equal proportions. If there is a flour whose flavor you don’t love, then back it off. I think this is flexible enough for your own experimentation. -Wardeh
Thank you so much, Wardeh. I made these today, and they are absolutely delicious. My kids couldn’t stop eating them–including my 2-year-old daughter who kept sneaking back into the kitchen to grab another one every time I wasn’t looking. (I made mini muffins with the recipe instead of full-size ones, and she must have eaten at least eight!). The flour mixture is great, and I’m looking forward to trying it in some of the other recipes you’ve posted.
Sonya
I’m so happy to hear this, Sonya! Thank you so much for sharing. That is a very good idea to make mini-muffins. Very good portions for children and they’re delighted they get to eat more than 1! Love, Wardeh
Hi,
Just found your blog and looking forward to trying some things. I was wondering if you have ever made the mix w/o the rice. My son also has a rice allergy and we are unable to use rice flour.
Thank you.
Jenny
Hi, Jenny. Last week, I made these muffins with buckwheat and millet and tapioca flours. I think the key is mixing up the flours, not exactly which ones you use. Thanks for visiting!
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