Fruited Sweet Potato Muffins
Yield 12 standard muffins
Free of: gluten and top 9 allergens.
Muffins with the best flavors of fall!
Ingredients
1 cup mashed cooked sweet potatoes
3 tablespoons flaxseed meal, divided (2 tablespoons + 1 tablespoon)
6 tablespoons water
1-3/4 cups gluten-free all-purpose flour blend
1/2 cup pure cane sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum (omit if using a flour blend containing xanthan)
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2-3/4 cup unsweetened hemp or gluten-free oat milk
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
3/4 cup mixed dried fruit (chopped apricots, cranberries, raisins)
Instructions
Prep
- Preheat oven to 400-degrees F. Wash and scrub 1 large or 2 medium sweet potatoes. Place on a baking sheet lined with foil and bake for 50-60 minutes, until tender. Remove from oven. When cool, scoop out flesh and place in a small bowl. Mash and measure out 1 cup; set aside. We recommend cooking the sweet potato a day ahead or a few hours before you make the muffins.
- Make flax eggs by whisking together 2 tablespoons flaxseed meal and water in a medium bowl. Set aside for 5-10 minutes.
- Line a standard 12-cavity muffin tin with parchment paper liners. Set aside.
- Preheat oven to 425-degrees F.
Steps
- In a large bowl whisk together flour, sugar, baking soda, cinnamon, baking powder, xanthan gum, salt, ginger, and nutmeg.
- Return to flax eggs and whisk vigorously. To the flax eggs, add mashed sweet potato, 1/2 cup milk, applesauce, vanilla, and vinegar, whisking together until smooth. Add the potato mixture to the dry ingredients; stir just until combined without overmixing. Depending on how dry the sweet potato is, it may be necessary to add an additional 2 tablespoons or up to 1/4 cup of milk. Gently fold in dried fruit. We used ¼ cup chopped apricots, ¼ cup dried cranberries, and ¼ cup golden raisins. The batter will be thick.
- Spoon batter into muffin liners. For portioning muffins with ease and uniformity, we like to use a #16 portion scoop or disher, often designated with a blue handle. Garnish with remaining 1 tablespoon of flaxseed meal by sprinkling each muffin with ¼ teaspoon.
- Bake at 425-degrees F for 5 minutes. After 5 minutes, lower the oven temperature to 375-degrees F and bake for an additional 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in the pan for 10 minutes. Then gently remove muffins from pan and transfer to a wire rack to finish cooling.
Notes
To store muffins, when they have completely cooled, put a paper towel on the bottom of an airtight container. Arrange muffins in a single layer. Top muffins with another paper towel before putting on the lid. Store at room temperature for up to 3 days. You can also store in a large ziplock, also lined with paper towels. It's important to add the paper towels to absorb any moisture the muffins release. This helps keep them fresher longer. To freeze, place in airtight container or large freezer storage bag and store for up to 2 months in the freezer.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/fruited-sweet-potato-muffins/