I am not usually into "health-ify-ing" baked goods, but THESE MUFFINS FOR THE WIN!
My baby sister just graduated from college cum laude. So I guess she's not really a baby sister anymore. Either way, I'm seeing her a lot more lately! She suffers from flare-ups due to IBD from gluten and dairy, so we are treating her to a warm, soft, and slightly sweet treat that she can 100% enjoy without any negative repercussions. These muffins are dairy-free, gluten-free, and egg-free, just for kicks.
This recipe is fun and easy to make because you use a regular blender, rather than an electric mixer or a big stand-up mixer. Less equipment to clean! Boom.
If you haven't made a flaxseed egg (also known as a vegan egg) before, boy are you in for a treat. They work surprisingly well! I'll often make one in a pinch when I'm baking and realize I'm out of eggs.
Now without further ado...
Oat Flour + Sweet Potato Muffins — Dairy-Free, Gluten-Free, & Egg-Free
Makes 9 medium-sized muffins or 12 smaller ones
1 flaxseed egg (1 T ground flaxseed + 2.5 T water)
1 1/2 cups oat flour (ground from rolled or steel cut oats)
1 cup sweet potato or yam chunks (thaw if using frozen)
1/4 cup creamy almond butter
1/3 cup coconut sugar (or brown sugar)
1 cup unsweetened almond milk
2 T almond oil or melted coconut oil
1 generous tsp. pure vanilla extract
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1. Preheat oven to 375ºF and line muffin tin with paper or these silicone liners.
2. Prepare flax egg in a small bowl or cup by mixing ground flax and water together. Set aside for a few minutes.
3. Pour oats into blender or grinder and process for a few seconds until flour-like. Pour oat flour into medium-sized bowl.
4. Add sweet potatoes, almond butter, almond milk, sugar, oil, and vanilla extract to a blender and blend for 10 seconds. Add baking powder, baking soda, salt and cinnamon into into blender and continue blending until well-incorporated.
5. Pour batter into bowl with oat flour, add the flaxseed egg, and stir gently by hand with a large mixing spoon.
6. Spoon batter into muffin tins until filled almost to the top. Bake for 25 minutes (or more) until golden brown and a knife inserted into the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for two weeks.
Adapted from The Minimalist Baker.