Insanely Healthy Sweet Potato Flax Muffins

Photo: The Dusty Baker

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 tablespoons tapioca starch

1 teaspoon xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 1 egg plus egg yolk

1 cup sweet potato puree

4 tablespoons butter or Earth Balance, melted

1/2 cup unsweetened almond milk, soy or cow’s milk

1/2 cup maple syrup

Preparation

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.

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About

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. They’re incredibly 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…