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Vegan Sweet Potato Muffins

(gluten-free, dairy-free, no eggs)

My experiments

I am looking for creative options to make our life more flavorful and have more healthy foods incorporated into our diets. But I was struggling with sweet potatoes. So, to help my little one eat healthier and to include sweet potatoes in our menu I invented these muffins!

Why would I want sweet potatoes in my child’s diet?

Here are 6 health benefits of sweet potatoes.

  • Sweet potatoes are a great source of fiber, vitamins, and minerals.
  • Promote Gut Health.
  • They are high in magnesium and can help manage stress levels.
  • Support Healthy Vision by providing beta-carotene (precursor of Vitamin A)
  • Sweet potatoes can help guard against ulcers (and it is especially important as we are working on getting rid of h.Pylori that may cause stomach ulcers later).
  • Sweet potatoes can help improve hair and skin (rich in Vitamin A, C, and E)

Ingredients:

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 1/2 cups gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground cardamom
  • 1 ¼ teaspoon ground cinnamon
  • 1 cup of dairy-free milk or water
  • ⅓ cup melted coconut oil 
  • 1 teaspoon vanilla
  • ⅔ cup coconut or brown sugar
  • 1 cup mashed sweet potatoes (baked beforehand)
  • ¾ cup chocolate chips 
Sweet Potato Vegan Muffins

Instructions:

  • Preheat oven to 375°F.
  • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
  • Prepare the flaxseed by whisking together ground flax seeds and water. Let it stand for 10 min.
  • Meanwhile, combine together the flour, baking powder, baking soda, salt, cinnamon, and other spices.
  • Combine the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and mashed sweet potatoes until blended. Blend in a blender – I use BlendTec.
  • Add the dry mixture to the wet mixture and stir until combined. Mix in chocolate chips.
  • Using a spoon or a large scoop, divide batter into the 12 muffin cups.
  • Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Recipe Notes:

  • When I used King’s Arthur Gluten-Free Flour the muffins came out fluffy and on a dryer side. Then I decided to experiment with Bob’s Red Mill Gluten Free All Purpose Baking Flour – Blue Label. The muffins did not rise as much but they came out gooey, moist, and also delicious. So, experiment with different flour blends and see what happens.
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