Yesterday morning I awoke to Autumn, not Spring, dripping its way down my New York City windows. It was chilly, much more so than I’d want for a May morning. And though I had very little time to get a bunch of stuff done before yet another commute east for rehearsal, I found myself craving something grainy and warm.
And luckily there’s always time for… muffins!I love making muffins because of how easy and versatile they are. I obviously wasn’t going to go out to get any ingredients, and I didn’t have an apples or rotting bananas on hand. So I scoured my pantry and found an old can of sweet potato puree left over from my waffle experimentation.
Voila! Naturally gluten-free, these muffins are chock full of fiber with flax seed meal, have a little boost of protein with quinoa flour and contain no processed white sugar. You can also easily make them dairy free (directions below). They’re moist and dense, but not very sweet. Because of this you can toast one up for breakfast or serve as a dinner “roll”. If you need them sweeter, I suggest slathering with some jam or dunking in maple syrup or honey. Butter is also delightful… mmmmmmm…
Ingredients
- 1 cup brown rice flour
- 1/2 cup ground flax meal (not flax seeds)
- 1/2 cup quinoa flour
- 1/2 cup arrowroot or potato starch
- 2 Tbsp tapioca starch
- 1 tsp xanthan gum
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 egg plus 1 egg yolk
- 1 cup sweet potato puree
- 4 Tbsp butter or Earth Balance, melted
- 1/2 cup unsweetened almond milk, soy or cow’s milk
- 1/2 cup maple syrup
Directions
- Preheat oven to 400°.
- Line 12 muffin tins with liners or spray with cooking spray.
- In a large bowl, whisk all dry ingredients until thoroughly incorporated.
- In a smaller bowl, mix eggs, sweet potato puree, maple syrup, butter and milk thoroughly until smooth.
- Fold the wet ingredients into the dry until just incorporated and a bit lumpy.
- Fill evenly into tins and smooth with a spoon.
- Bake for 22-25 minutes or until slightly browned on top.
Yields 12 muffins.
For nutritional info please go to this recipe on CookEatShare.
Recipe is loosely based on one by Michelle at TasteAsYouGo. Please support her blog!