Is there really anything better than cake for breakfast? Not too long ago, I was hosting a private cooking class for a deliciously delightful family. I had sent over the proposed menu for the meal, and received a reply back requesting we have muffins for dessert.
Of course I responded by asking who the heckles has muffins for dessert after dinner? Given that I plan my menus for classes to function as complete, I explained that a muffin for dessert was absolutely ridiculous and then realized that a muffin for dessert was about as silly as cake for breakfast. Which meant there is always a way to make it happen.
And so I did what any great cooking teacher would never do, and that was to make up a recipe while sitting at my computer and test it for the first time with real live paying guests making it. I figured that if it didn’t work, the last place fingers would be pointed would be in my direction.
The goal for this muffin/cake recipe was to keep it as low glycemic as possible while still utilizing some seasonal goodies. I also needed a vegan option for my assistant to enjoy and as per usual, my recipe was pure brilliance, everyone loved and it was the highlight of the meal… as dessert should be!
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Gluten-Free Sweet Potato Strawberry Muffins
Ingredients
- ¾ cup gluten-free brown rice flour
- ¾ cup gluten-free buckwheat flour
- 1/2 cup almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon cinnamon
- 1/2 tsp sea salt
- 2/3 cup sweetener of choice: honey, maple syrup, agave (or mix and match!)
- 1 egg or egg substitute (see below)
- 1/3 cup apple sauce
- 1/3 cup milk substitute (or water)
- 1Tbs apple cider vinegar
- 1 tsp vanilla
- 1/4 cup coconut oil
- 1 cup sliced strawberries
- 1 cup grated sweet potato
- 1/3 cup pecans (optional)
Egg Substitute
- 1 Tbs ground flaxseed + ¼ water. .
Instructions
- Preheat oven to 350 F
- Line muffin tin with liners (let’s aim for unbleached shall we?)
- Mix together ?our, baking powder, baking soda, soda, salt and cinnamon
- Add the sweet potato, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
- Mix batter together
- Add in the strawberries, gently folding the batter.
- Pour in to muffin tin, sprinkle on the pecans
- Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean
Egg Substitute
- Mix thoroughly and allow to sit for 10-15 mins until thickened
- Category: Baked Goods
9 responses to “Gluten-Free Sweet Potato Strawberry Muffins”
Those muffins look incredible! I especially love the sweet potato-strawberry combo.
I’ve made sweet potato muffins before but they were way to dense. What’s the texture of these babies like?
Soft, fluffy and moist! (from the flax loving vegan assistant :)
Wasn’t sure where you were going with that comment Nicole ;)
yum yum yum! i just made these, with a few modifications, and o-m-g. so good. just so you know, i ditched the vinegar, used 1 tbsp of olive oil, and probably 1 1/2 tbsps of maple syrup, added a little water, and used 2 cups of sweet potato and they were AMAZING! Thanks for the recipe, it’s awesome to know that you can reduce the sugar/oil and still have amazing results
Wonderful – thank you for this recipe! I replaced buckwheat flour with sorghum, didn’t use strawberries, vanilla and pecans, and placed all of the dough in a rectangular baking dish instead of muffin molds, so baked for extra 20 min. Delicious!
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Delcious, love a nice strawberry milkshake, thanks for sharing recipe.
Simon
You are most welcome!