Sometimes you just get a hankering for a dense, carbo loaded, muffin to start your day. Today was one of those days. When you do a lot of exercise sometimes it’s important to just recharge and take in a few carbs, and calories. Carbs and calories get such a bad rep, but they’re not a bad thing as long as you don’t load up on them all the time, and as long as what your eating is made from natural ingredients. When I get said cravings to chow down on a moist, dense muffin I usually go to my local Urban Herbivore and indulge in one of their many all natural baked goods, but today I decided to make my own! My favorite of theirs is the sweet potato date muffin, it’s naturally sweet, and oh so filling. So here’s my recipe for sweet potato date muffins a-la-herbivore!
Gluten Free Sweet Potato Date Muffins
Grab and go energy in a delicious baked good!
1-cup quinoa flour (you could use any gluten free flour, almond, rice etc.)
1-1/2 cups bran flour (or throw All Bran Buds in a food processor and pulse a few times)
1 1/2 tbsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1 1/2 cups coconut oil
1 1/4 cups dark brown sugar or coconut sugar
1/4 cup molasses
1 medium pre cooked sweet potato, chopped into cubes
1/2 cup medijool dates de-pitted and chopped fairly small
Step 1: Peel and boil 1 medium sized sweet potato. Preheat oven to 325 F. Grease muffin pans and set aside.
Step 2: Combine flours, baking powder, salt, add bran and set aside.
Step 3: Combine in a separate bowl beaten eggs, oil, sugar and molasses, and then 1 cup at a time add dry ingredients into wet.
Step 4: Drain sweet potato once it is cooked (aprx. 20-25mins being careful not to overcook) and chop into cubes about the size of dice. Add sweet potato and chopped dates into batter.
Step 5: Fill greased muffin pans nearly full, and bake at 325 F for 30 minutes.
Recipe adapted from Lesley Cooks.