Sweet Potato Muffins- Dairy and Egg Free

These sweet potato muffins make for a great snack or fast lunch or breakfast

Sweet Potato Muffins- Dairy and Egg Free

Ingredients

  • 2 cups spelt flour ( use gluten-free flour blend for a gluten-free muffin)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch sea salt
  • 1 tsp pure vanilla extract
  • 2 tbsp ground flax seed mixed in 5 tbsp water
  • 1 1/2 cup cooked mashed sweet potato
  • 1/3 cup melted coconut oil, or safflower oil
  • 1/3- 1/2 cup coconut milk ( I use Thai Brand full fat coconut milk)
  • 1/4 cup maple syrup

Directions

  1. Mix dry ingredients together, Add in wet and mix well.
  2. Spoon into a greased muffin tin and bake 350F for 25 minutesmuffins

Original Recipe by Shirley Plant

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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2 Comments

  1. Is a gum needed with the gluten free flour mix in this recipe?

  2. Nancy, you don’t need to, its just that zathan or guar gum will help the flour to stick more if you use gluten free flours.

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