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Gluten-Free Sweet Potato Strawberry Muffins


  • Author: Meghan Telpner

Ingredients

Scale
  • 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

  1. Preheat oven to 350 F
  2. Line muffin tin with liners (let’s aim for unbleached shall we?)
  3. Mix together ?our, baking powder, baking soda, soda, salt and cinnamon
  4. Add the sweet potato, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
  5. Mix batter together
  6. Add in the strawberries, gently folding the batter.
  7. Pour in to muffin tin, sprinkle on the pecans
  8. Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean

Egg Substitute

  1. Mix thoroughly and allow to sit for 10-15 mins until thickened
  • Category: Baked Goods