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.
Zhanna Tarjeft, FNP is a certified Functional Medicine Practitioner and a founder of Sprouts Health Functional Medicine Practice in Gilbert, Arizona. Her articles are a matter of personal opinion and do not constitute direct medical advice. All conditions are unique and require the direct review and care of your own physician. To book an appointment with Zhanna Tarjeft contact her at (480) 550-9551
This does not constitute medical advice, always seek the direct advice of your Doctor or Medical Provider for your specific health care or needs.
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