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GF Sweet Potato Walnut Muffins

Easy vegan gluten free muffin recipe with sweet potato and walnuts

Sweet Potato Walnuit Muffins

Sweet Potato Walnut Muffins: Easy vegan sweet potato muffin recipe, gluten free, low fat, low cholesterol, moderately high carb, and absolutely delicious!

For these sweet potato muffins, I used millet flour, brown rice flour and tapioca flour - the most economical and easy to find gluten free alternatives.

If you're already baking something, why not throw in a sweet potato to put aside for muffins?

Total Prep & Cook Time: 45 minutes

Yield: 12 medium muffins

Nutrition Data, 65g Serving (1 muffin): 194 cal, 70 cal from fat, 8g fat, 28g carb, 4g protein, 3g fiber, 118mg sodium, 1g sugars, good source Vit A, low cholesterol, gluten free. Estimated glycemic load 16

Ingredients:

Dry Ingredients:

  • 2/3 cup millet flour
  • 2/3 cup brown rice flour
  • 1/3 cup tapioca starch or potato starch
  • 1 tsp xanthan gum
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  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon

Wet Ingredients:

  • 2 cups cooked mashed sweet potato (1 medium sweet potato)
  • 2 Tbsp ground flax seed + 1/2 cup water (suggest using water from steaming the sweet potato)
  • 2 Tbsp lemon juice
  • 1/3 cup almond milk
  • 2 Tbsp cooking oil
  • 1/4 cup agave syrup OR maple syrup
  • 1 tsp vanilla
  • 1/2 cup walnuts

Directions:

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  1. Peel the sweet potato, cut in 2 inch chunks, and steam for 15 minutes or until tender
  2. Preheat oven to 375 degrees
  3. Lightly oil a 12 cup muffin pan OR line with paper liners
  4. Add dry ingredients except for walnuts to a medium mixing bowl
  5. Using a whisk, combine the dry ingredients thoroughly
  6. Combine the sweet potato with the rest of the wet ingredients in a food processor and mix well
  7. Add the walnuts and process a few seconds, just until chopped
  8. Add the wet to the dry ingredients and stir until completely blended
  9. Spoon the batter into the muffin cups, filling even with the top of each cup
  10. Bake for 25 - 30 minutes, mid-oven, at 375 degrees until lightly browned and firm to the touch
  11. Cool 2 minutes in the pan, then turn the muffins out on a cooling rack for 15 minutes
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Recipe Tips:

If you don't have a food processor, mash the sweet potato separately by hand, mix the other wet ingredients well by hand or with a whisk, chop the walnuts with a sharp knife, then combine everything in a bowl.

For gluten free baking, more wet than dry is needed, so that old muffin rule about equal wet & dry ingredients doesn't apply. Neither does the rule about minimal mixing, because there's no gluten to over develop.

Gluten free baked goods also need a 20% longer cooking time because of the increased moisture and slower rising. More leavening is needed. Acid helps the rising, so lemon juice or vinegar is a necessity.

Xanthan gum is a binder and helps the rising, but must be mixed in completely with the dry ingredients to avoid gummy beads in the final result.

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