Sublime Sweet Potato Muffins

1 Apr

Sweet potato muffins

Ingredients (makes one dozen):

  • 1 1/2 Cups brown rice flour
  • 1 Cup sweet potato puree
  • 1/2 Cup sorghum flour
  • 1/4 Cup raw agave nectar
  • 1/4 Cup dark maple syrup
  • 1/4 Cup non-dairy milk
  • 2 Tablespoons ground flax seeds whisked with 6 Tablespoons warm water, set aside for 5 minutes (until a goo-like consistency)
  • 2 ripe bananas, mashed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.  In a large mixing bowl combine your brown rice flour, sorghum flour, baking powder, cinnamon, and nutmeg and stir to combine.
  2. Stir in your agave nectar, maple syrup, non-dairy milk, ground flax seed mix, banana smash, and vanilla extract.  Stir to combine.muffin batter
  3. Mix in your sweet potato puree until fully incorporated.muffin batter
  4. Grease or add unbleached paper liners to your muffin tray.  muffin prebakedFill each muffin tin to the top and pop them in the oven for 20-25 minutes.  To be sure they’re done insert either a knife or toothpick into the center of a muffin; if it pulls out clean, they’re ready!  baked muffinsLet cool.  Optional: top with Maple Icing.
  5. Enjoy eating whole!

Optional Maple Icing:

  • 1/4 Cup maple syrup +  1 Cup vegan confectionery sugar, whisk until smooth.

Sweet potato muffinssweet potato muffin: interior sweet potato muffins

One Response to “Sublime Sweet Potato Muffins”

Trackbacks/Pingbacks

  1. 100 Fall Harvest Recipes - Sincerely, Mindy - September 13, 2013

    […] Sublime Sweet Potato Muffins from Eating Whole […]

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