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These naturally sweet, sweet potato muffins are gluten free, dairy free and chock full of healthy protein and fat. They are great for breakfast or a midday snack.

Ingredients

  • 3/4 cup chickpea flour
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 3 tbsp hemp seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 1/2 cups mashed cooked sweet potato
  • 1/3 cup coconut oil
  • 1/3 cup organic full fat coconut milk
  • 1/4 cup maple syrup
  • 1/2 – 3/4 cup chopped pecans

Directions

  1. Mix dry ingredients in a bowl
  2. Add in wet ingredients and mix well. Stir in nuts
  3. Fill muffin tin and bake 350F for 25 minutes or until done
  4. Store in fridge

Original Recipe by Shirley Plant

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Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.

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