Easy Vegan Gluten Free Sweet Potato Walnut Muffins

Sweet Potato is flavorful, sticky, goes well with walnuts, makes yummy gluten free muffins

Unusual among sweet potato recipes, our easy vegan sweet potato muffin recipe is gluten free, low fat, low cholesterol, moderately high carb, and absolutely delicious!

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 or amaranth flour
• 1/3 cup tapioca flour
• 1 tsp xanthan gum

• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 cup chopped walnuts

Wet Ingredients:

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

Directions:

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
4. Add dry ingredients except for walnuts to a medium mixing bowl
5. Using a whisk or an electric mixer, combine the dry ingredients thoroughly
6. Mash the sweet potato and measure out 2 cups packed
7. Combine the sweet potato with the rest of the wet ingredients in blender or food processor and mix well
8. Add the wet to the dry ingredients and stir until completely blended
9. Stir in the chopped walnuts
10. Spoon the batter into the muffin cups, filling even with the top of each cup
11. Bake for 25 minutes, one rack above mid-oven, at 375 degrees until lightly browned and firm to the touch
12. Cool 2 minutes in the pan, then turn the muffins out on a cooling rack for 15 minutes

Cooking Tips:

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

Iit's faster to peeled, chop and steam a sweet potato, but if you're already baking something, why not throw in a sweet potato to put aside for muffins?

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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