apple sweet potato muffins

Posted by on May 3, 2012 in breakfast, grains, snacks | 2 comments

Sweet potatoes are one of my favorite foods, second only to avocados.  At the beginning of every week, I steam several of them and store them in my refrigerator to enjoy throughout the week.  This past week, I pulled out one of my steamed sweet potatoes and made these delicious muffins for my kids before school.  Sweet potatoes are a healthy carbohydrate that can naturally satisfy your sweet tooth.  In addition, sweet potatoes provide a good source of beta-carotene and vitamin A.

Apple Sweet Potato Muffins

  • 1 3/4 cup brown rice flour blend (Authentic Foods Classical Gluten-Free Blend)
  • 3/4 cup xanthan gum
  • 1 teaspoon baking soda
  • 3/4 teaspoon Himalayan sea salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2/3 cup agave nectar
  • 2 eggs
  • 1/4 cup almond or coconut milk
  • 1/3 cup + 2 tablespoons grapeseed oil
  • 2 tablespoons molasses
  • 1 steamed sweet potato without the peel
  • 1 diced apple
  1. In a small bowl, combine the brown rice flour blend, xanthan gum, baking soda, sea salt, baking powder, cinnamon, nutmeg, ginger, and cloves, and stir to combine.
  2. In a large bowl, combine the agave nectar, eggs, milk, grapeseed oil, molasses, and sweet potato, and stir to combine.
  3. Add the dry ingredients to the wet ingredients, and stir to combine.
  4. Stir in the diced apple.
  5. Grease a muffin pan with grapeseed oil.
  6. Pour the mixture in the muffin pan, distributing the batter evenly.
  7. Bake at 350 degrees for 18-22 minutes or until a knife inserted comes out clean.


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  1. what can i replace the xanthan gum with?

    • The xanthan gum helps the muffin to stick together without the help of gluten that is in wheat flour. Try substituting guar gum or mix flax seed meal with a little water, wait until it thickens, and use a tablespoon of that.


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