Low-Fat Sweet Potato Muffins ~ Gluten-Free & Vegan
I love indulging in a low-fat, healthy muffin like these sweet potato muffins. Most of the time, I add either fresh or dried blueberries to these muffins. My choice for dried blueberries is the wild variety; they are small but incredibly tasty.
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I decided I needed to do more baking with sweet potatoes; one reason is that I always buy a big bag of them at Costco and often have a few potatoes left over that I can’t decide what to do with. Sweet potatoes are good for our bodies and are considered a superfood.
Here Are Some Great Qualities Of A Sweet Potato:
- Rich in vitamins and minerals
- Excellent for the immune system
- Full of antioxidants that protect our cells from damage
- Good for our vision
- Promotes a healthy gut
To Make These Low-Fat Sweet Potato Muffins, You Will Need These Ingredients:
- Gluten-free one-to-one flour blend, I used King Arthur Measure-For-Measure Gluten-Free Flour
- Oat flour ~ this can be purchased, or you can grind rolled oats in a blender to make oat flour
- Brown sugar
- Baking powder ~ corn-free if needed
- Baking soda
- Salt
- Cinnamon
- Unsweetened applesauce
- Sweet potatoes, cooked or canned
- Apple cider vinegar
- Dairy-free milk
- Fresh blueberries, raisins, or dried blueberries ~ I like to use dried wild blueberries
- Walnuts ~ optional
These Sweet Potato Muffins Can Be Stored Three Ways:
- At room temperature in an airtight container ~ shortest storage time, a few days
- In the refrigerator in an airtight container ~ for up to a week
- Freeze in an airtight container ~ longest storage time, several months
As you can probably tell, I use non-stick silicone muffin cups, and the muffins pop out easily. I hope you try these muffins and enjoy every bite!
Low-Fat Sweet Potato Muffins ~ Gluten-Free and Vegan
Ingredients
- 1 cup Gluten-free one-to-one flour blend ~ I used King Arthur Measure-For-Measure Gluten-Free Flour
- 1 cup Oat flour ~ this can be purchased or you can grind rolled oats in a blender to make oat flour
- 1/2 cup Brown sugar
- 1 tsp Baking powder ~ corn-free if needed
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 1 cup Unsweetened applesauce
- 1 cup Sweet potatoes cooked or canned
- 1 Tbsp Apple cider vinegar
- 1 cup Dairy-free milk I use macadamia milk or oat milk
- 3/4 cup Fresh blueberries, raisins, or dried blueberries ~ I like to use dried wild blueberries
- 1/4 cup Walnuts ~ optional
Instructions
- If you are not using canned sweet potatoes, you will need to cook the sweet potatoes first. Any method you choose is fine: bake, boil, slow cook, or microwave. They will need to be cool and mashed before making them muffins.
- Preheat oven to 350 degrees F.
- Line muffin pan with paper liners or silicone liners or lightly oil.
- In a large mixing bowl add the first 7 ingredients and mix well.
- In a smaller bowl add the applesauce, mashed sweet potatoes, apple cider vinegar, and dairy-free milk. Whisk together well.
- Add the sweet potato mixture to the dry ingredients. Mix to combine all ingredients.
- Fold in dried blueberries, raisins, and/or chopped walnuts.
- Fill muffin cups about 3/4 full. I end up with 16 muffins.
- Bake for 25 minutes
- Remove the muffins from the oven and let them cool on a wire rack. I prefer to remove my muffins from the silicone liners within 10 minutes to prevent moisture from forming on the inside.
Nutrition
This recipe idea is from EatPlant-Based
