These muffins do not contain wheat, dairy or egg.
So last weekend with the impending snow storm and the really low temperatures I got to do a lot of baking. This is the other recipe that I gave a sneak peak of in my Instagram stories. The inspiration for these muffins came from a stubborn drive to try to get my kiddos to eat potatoes, in some form. I think it's pretty interesting (?) that they both dislike potatoes.
These follow the same line of my kale banana muffins, just with another veggie that I struggle with. My daughter ended up eating these actually which was such a nice surprise! My son would not get close to them.
Here are the details you need if you want to bake a batch at home:
Ingredients:
1.5 cups Bob's Red Mill rice flour
1/2 cup Bob's Red Mill quinoa flour
1 cup roasted sweet potato
4 oz unsweetened applesauce
1/4 cup tahini
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup unsweetened almond milk
1 flax egg (2 tbsp ground flax seed + 6 tbsp water)
1 tbsp apple cider vinegar
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Roast about 2 sweet potatoes at 425 F for about 1 hr. Allow to cool. Preheat the oven to 350F and grease the bottom of your muffin tray. Prepare your flax egg. Mix 2 tbsp of ground flax seed and 6 tbsp of water. Allow to sit for 10 min. Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients together and mix well. Add the apple cider vinegar last. Fill the muffin tins about 3/4 of the way up. This mix is enough for 12 muffins. Bake the muffins at 350F for 25 minutes or until a knife comes out clean. Allow the muffins to cool on a rack. Freeze immediately or store in the fridge for a few days in an airtight container.
Here are the nutrition facts for these muffins- not bad!
If you are wondering about the taste, these muffins have a lot of earthy tones. The tahini was definitely a good choice. I think they are very versatile. They are a carb in lunch boxes. I have added some hummus on the side for protein and apple slices or carrot sticks. I think it's a fun lunch combo! Since they are made with brown rice flour they are also safe to bring to school.
The muffins have a spongy, dense texture. You can't even see the sweet potato in them!
What do you think? Are these too much or do you think you'll make them? I hope you enjoy them!
Thank you for reading this post!
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