These sweet potato buckwheat muffins are a delicious gluten-free treat made without gums or starches – They’re sweetened naturally with a combination of sweet potato and dates!
I’ve had a major sweet (potato) tooth lately!
Those nourishing, starchy carbs call to me, and they’re so energizing. I often make these Sweet Potato Brownies before the gym, and I have some of the best workouts!
In addition to sweet potatoes, pasta and tacos have been beckoning. NOT the most figure-friendly foods, particularly during the summer months!
Our new house came equipped with a decent little swimming pool, so we’ve been making good use of it, and I’ve been acquiring a pretty sweet tan. 🙂
I’m also digging the salt water system my husband had installed. It feels and smells so much better than chlorine pools, and it doesn’t bother the kids’ eyes. It’s like my own private ocean, lol.
With the kids out of school, it has given me a better opportunity to try out more recipes, a few of which have been muffins.
Muffins are always accepted and appreciated around here, as they provide a quick snack or nutritious breakfast.
If you’ve never tried sweet potato in a muffin, you’re in for a treat! It adds so much in terms of flavor and texture, making the muffins soft, moist, and slightly sweet. In addition to the potato, I’ve added in a modest amount of dates to aid with natural sweetness.
The complex starches in these muffins are very filling, so if I make these for breakfast, the kids are well sated until about noon. I can tire of being a short-order cook around here, so that definitely makes my day easier!
Keep in mind, these are muffins, not cupcakes, so the sweetness is definitely tailored to those with a trained palate!
These gluten-free muffins are made with 100% buckwheat flour and they're naturally sweetened with a combination of sweet potato and dates.
- 1 cup buckwheat flour (I grind mine from raw buckwheat groats, see Notes)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/16 tsp nutmeg
- 1/3 cup soft dates lightly packed
- 1 cup milk of your choice
- 1 cup sweet potato flesh cooked and mashed
- 2 Tbsp olive oil
- 1 tsp vanilla
- 1 Tbsp apple cider vinegar
- 1 large egg
Preheat the oven to 350 degrees.
In a large bowl, mix the dry ingredients (flour, baking soda, salt, spices).
In a blender, blend the soft dates with the milk, sweet potato, oil, vanilla, and vinegar until smooth.
Once the sweet potato mix is smooth, briefly and gently blend in the egg.
Add the sweet potato mixture to the dry ingredients, and stir just until the flour mix is moistened.
Distribute the batter evenly among 18 muffin liners.
Bake the muffins for 13-16 minutes until springy to the touch.
Cool completely to aid with removing paper liners.
Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 2
This recipe assumes you already have cooked sweet potato on hand. I usually bake a couple each week to use in recipes and keep them in a sealed container in my fridge. They also freeze well!
If your dates aren’t soft enough, soak them in hot water for 10-15 minutes. You can use the soaking water in lieu of some of the milk called for in the recipe. I often do this.
I’ve also used dried apricots with great success!
Some of the items I use in this recipe include:
Make sure you have cooked and mashed sweet potato ready to go!
Mixing the dry ingredients…
Blending the wet ingredients…
Add the wet mix to the dry bowl…
Stir gently until combined…
Divide among muffin cup liners…
Behind the scenes with my little helper! Future food blogger of Veggie Time (her own creation), lol.