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Gluten-Free Sweet Potato Breakfast Muffin

Servings 12 muffin

Ingredients
  

Dry 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

Wet Ingredients

  • 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, I like this brand
  • 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
 

  • Preheat oven to 375˚F.  Lightly grease a 12-cup muffin tin with coconut oil spray or line with parchment muffin liners.
  • In a large bowl, whisk together the rice flour, almond flour, baking powder, baking soda, cinnamon, and salt.  Add the oats, stir again.
  • 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.
  • Fold in the chopped dates.
  • 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!