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