Sweet Potato Muffins (gluten free + dairy free!)

As some of you may know, I teach cooking and baking classes for children as young as 18 months to adults.  I absolutely love my job and am amazed how much I learn every day from my students.  In my baking class for children, we made sweet potato graham muffins, and they were delicious.  I have one student who cannot eat dairy, so I modified the recipe so that he could eat them.  I was inspired by this recipe to take it one step further and to make it gluten free because I know many people who have gluten intolerance.  These muffins are nutty, moist and slightly sweet.  They are a wholesome breakfast that will hold you over, or a great snack.  I hope you enjoy them as much as I do!


Sweet Potato Muffins (gluten free + dairy free!)

• 1 1/4 cups gluten free oat flour (I made my own in the dry vitamix but you can buy it pre-made)
• 1/2 cup gluten free oats
• 1 cup almond meal (I made my own in the dry vitamix but you can buy it pre-made)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 2 tablespoons light brown sugar
• 1/4 cup melted coconut oil
• 6 ounces non-dairy yogurt (you can use coconut yogurt, almond yogurt, soy yogurt)
• 2 pasture raised eggs
• 1/4 cup maple syrup
• 1 cup shredded sweet potato (1 small sweet potato)

** I have included photos below the procedure with additional comments**

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake papers; set aside.
2. In a large bowl, whisk together oat flour, oats, almond meal, baking powder, baking soda, cinnamon, salt and brown sugar.
3. In a second large bowl, vigorously whisk together melted coconut oil and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition, finally whisking in the maple syrup.
4. Add the wet mixture to the flour mixture and fold together until just combined.
5. Fold in the shredded sweet potato.
6. Spoon batter evenly into muffin tins and bake until golden brown and cooked through, about 25 minutes.

These are all the dry ingredients before and after I whisked them together

This is the mixture of coconut oil, yogurt, eggs and maple syrup

Here, I am adding the wet mixture to the dry mixture

After I have mixed together the wet and dry mixture, I add the shredded sweet potato

Here is the batter, ready to be scooped into the muffin tins!

This is the scoop I use, which allows me to make muffins that are uniform in size

I hope you enjoy these muffins as much as I did!
- Deniz
The Chef in the City