Hello there, welcome back!
Today I created another muffin recipe. They are gluten-free and filled with nourishing ingredients. Unlike conventional muffins, they are packed with fruits, veggies, complex carbohydrates, calcium, protein, iron, vitamins and minerals. They are dee-licious and perfect for the whole family to enjoy!
Here’s what you will need:
2 medium sweet potatoes, baked and cooled
1/2 ripe banana
2 generous handfuls spinach
1/2 cup applesauce
2 flax eggs (2 tbsp flax meal + 5 tbsp water – let sit for 5 minutes)
6-9 medjool dates (soaked in water for about 10 minutes for softer texture)
1 1/2 cups oats (gluten-free in necessary)
1/2 cup teff flour ( you could substitute another GF flour, or use more oats)
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar
1 tbsp vanilla extract
For the sweet potatoes:
Preheat oven to 350°.
Clean potatoes and pat dry, then, with a knife, carefully poke holes or make small cuts all around the surface. Place on a sheet pan or directly onto wire rack and bake for 50-60 minutes.
For the muffins:
Preheat oven to 375°.
In a high-speed blender, or food processor:
Combine sweet potato, banana, and spinach.
Add applesauce, flax egg, and dates.
Now add oats, teff, salt, baking soda, baking powder, apple cider vinegar, and vanilla.
Once all blended, add spoonfuls into a 12 cup muffin tin (greased or lined) until equally distributed.
Optional: Top with dark chocolate, berries, chopped nuts, shredded coconut, or cinnamon. (Change up your toppings each time you make them, or top each one with something different to have a wide variety in just one batch!)
Bake for 18-20 minutes, then let cool for 10-15.
Enjoy often 🙂