Breakfast/Brunch and Breads / Carolyn's Dish / Snacks
Gluten-Free Sweet Potato Breakfast Muffin Recipe
Servings
12 muffin
Ingredients
- ½ cup brown rice flour
- ½ cup almond flour
- 2 tsp baking powder
- ½ tsp ½ tsp. baking soda
- 2 tsp cinnamon
- ¼ tsp sea salt
- 1 cup rolled oats
- ¼ cup ¼ cup coconut oil, melted
- 2 ripe bananas, mashed (or about 3/4 cup of unsweetened apple sauce)
- 1 1 cup mashed cooked sweet potato* ((from one large potato) or from the can, <a href="http://www.farmersmarketfoods.com/products/organic-sweet-potato-puree/">I like this brand</a>)
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- ¾ cup plant milk (I use almond)
- 200 grams/ 7 ounces or 12 dates (pitted and chopped**)
- ¼ cup mixed seeds to sprinkle on the top (sunflower, pumkin, hemp, sesame)
Instructions
- 1
Preheat oven to 375˚F. Lightly grease a 12-cup muffin tin with coconut oil spray or line with parchment muffin liners.
- 2
In a large bowl, whisk together the rice flour, almond flour, baking powder, baking soda, cinnamon, and salt. Add the oats, stir again.
- 3
In another bowl or food processor, mash the bananas, add the sweet potato, maple syrup, vanilla, and plant milk. Add to the dry ingredients, stir to combine.
- 4
Fold in the chopped dates.
- 5
Distribute evenly between the 12-cup muffin tin, sprinkle with the mixed seeds and bake for 30 minutes or until a toothpick inserted in the centre is dry and the tops are golden.
Notes
*To cook the sweet potato: Preheat oven to 400˚F. Pierce holes in the potato. Place it on a baking sheet with foil and cook for 60-90 minutes or until fork-tender. Prep Tip: Make 6 potatoes at a time. When cooked, peel and freeze in individual baggies in 1 cup measures (labeled). **As I cut the dates I sprinkle them with some extra brown rice flour as I go, otherwise, you will be dealing with a sticky mess!
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
- Can I Freeze This?
- Yes! Most breakfast items freeze well. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the toaster oven or microwave.
- Make Ahead Tip
- This is perfect for meal prep. Make a batch on the weekend and enjoy quick, delicious breakfasts all week long.
You Might Also Like
More breakfast/brunch and breads recipes→
Breakfast/Brunch and Breads, Carolyn's Dish, Dessert
Tahini Banana Mug Cake
February 26, 2021
Breakfast/Brunch and Breads, Carolyn's Dish, Dessert, Snacks
No-Bake Salted Tahini Fudge Trail Bars
February 10, 2021
Breakfast/Brunch and Breads, Carolyn's Dish, Dessert, Snacks
Caramelized Banana with Pistachio Brown Butter Granola, Labneh and Tahini
October 22, 2020
Frequently Asked Questions
How do I make Gluten-Free Sweet Potato Breakfast Muffin?
This Gluten-Free Sweet Potato Breakfast Muffin recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this gluten-free sweet potato breakfast muffin recipe make?
This recipe makes 12 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this gluten-free sweet potato breakfast muffin?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.