Gluten Free Sweet Potato Carrot Muffins

Gluten Free Sweet Potato Carrot Muffins

Hot muffins right out of the oven. Is there anything better? That smell that permeates your kitchen and any other room with door left ajar… simply heaven. I make sure to close all windows and open the door to my bedroom while I bake so that when my head rests on my pillow that night I am lulled to sleep with the delicious scent of baked goods dancing in my nostrils. These muffins are to die for. The sweet earthly flavors of the sweet potato and carrot are a perfect match with the cinnamon and garam masala. Throw in some eggs, coconut oil, almond milk, coconut sugar and a dash of honey and you have a winning muffin. These taste reminiscent of carrot cake. With crispy edges and a moist and fluffy inside, my husband, daughter and I quickly gobbled them up. Breakfast dessert never tasted so good. 😉

Gluten Free Sweet Potato Carrot Muffins

~Makes about 18 muffins~

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Ingredients

  • 1 baked organic Japanese yam or any variety or sweet potato
  • 1 1/2 organic shredded carrots
  • 2 farm fresh eggs
  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 3/4 cup almond milk
  • 3/4 cup melted coconut oil
  • 1 1/2 cups All Purpose gluten free flour blend, I used this
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 5 oz dark chocolate chips, I used ghiradelli’s 70% and loved the slight bitterness

Process

  1. Bake sweet potato on 400 for 40 minutes, once cooled, peel skin off and discard
  2. Lower oven to 350 degrees
  3. In a large bowl, beat eggs, sugar, honey, sweet potato, coconut oil and almond milk until smooth
  4. Add carrots and gently mix in
  5. In a medium bow, whisk dry ingredients together
  6. Add dry ingredients to wet ingredients and stir until combined
  7. Fold in chocolate chips
  8. Grease muffin liners and fill 3/4 of the way full with batter
  9. Bake for 25 minutes or until inserted toothpick comes out clean

I enjoyed these best in the morning with a cup of coffee or tea, they were also a delicious mid day snack, and absolutely scrumptious for dessert… I guess what I’m saying is these muffins are perfect just any old time. 😉

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Gluten Free Vegan Pumpkin Sweet Potato Muffins

Gluten Free Vegan Pumpkin Sweet Potato Muffins

Today was a beautiful Fall day in Berkeley. The air was clean, crisp and cool, like just after the rain. Fragmented clouds littered the sky, allowing for the momentary burst of warmth before the sun would disappear again. It was the perfect day for a long trip to the park. It was also the perfect day to bake something yummy. Muffins are one my daughter’s favorite things ever and feeding them to her is one of the only ways I get her to eat her vegetables. She usually hates sweet potato… I’m convinced they must have switched babies at the hospital. 😉

Both pumpkin and sweet potato are in season right now and the smell of them baking catapults me into visceral memories of fall seasons past. Add spices like cinnamon and nutmeg; and maple syrup to sweeten it all up and you’ve got all of the best Autumn flavors in an easy going little muffin.

I whipped these up quickly this morning and after they were done baking, left them to cool while we went out and enjoyed one of the first chilly days of the season. As I walked through the door when we returned, I had completely forgotten about the treats that awaited us. My little one smelled their delicious aroma as quickly as I did. I beat her to the kitchen though… unfair advantage, my legs are longer. 😉

These muffins are not overly sweet, are reminiscent of pumpkin pie and are incredibly moist in the center. I added things like chia, cacao nibs and mesquite powder for a boost of nutrition but they are very easily omitted if you don’t have them on hand. I’ve mentioned mesquite powder’s awesomeness is in this post, if you haven’t heard of it. Next time I make these, I plan on adding some chopped pecans as well.

Pumpkin sweet potato muffin

• 1/2 cup mashed sweet potato
• 1/2 cup pumpkin purée
• 1 egg
• 1/4 cup maple syrup (1/3 cup if you like a sweeter muffin)
• 2 tbsp melted coconut oil
• 1 cup unsweetened almond milk (I used Trader Joes Vanilla Almond Milk)
• 1 tsp organic almond extract
• 1 tbsp chia seeds (optional)
• 1 1/2 tbsp cacao nibs (optional)
• 3/4 cup oat flour (ground from rolled oats)
• 3/4 cup buckwheat flour
• 2 tbsp mesquite powder (optional)
• I tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground clove
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

1. Preheat oven to 375 degrees
2. Line muffin tin with 10-12 paper liners, if you aren’t using a non stick muffin pan.
3. In a large bowl, mix together all wet ingredients, except the almond milk, with a whisk until combined.
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4. Add almond milk and chia seeds and mix again.

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5. Add dry ingredients together in a medium bowl and mix until well combined. If you have a sifter that would be ideal but if not a fork works just fine for me. 😊

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6. Add dry ingredients, plus cacao nibs (if using) to wet ingredients and stir until just combined.

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7. Pour batter into muffin liners. I personally pour my batter to the tippy top of the liner, which is why I only got 10 muffins out of the recipe. I just love that big puffy muffin top!
8. Bake muffins for 20 minutes and let cool for 5-10. If you can wait long…

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*Note the absence of a muffin top in this picture- I forgot my baking soda this time, so unfortunately they didn’t rise properly.