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    Home » Recipes » Breads

    Sweet Potato and Date Buckwheat Muffins

    Published: Jun 4, 2018 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links · 5 Comments

    Jump to Recipe  ↓

    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!

    Sweet potato buckwheat muffin recipe

    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.

    Gluten-free muffin recipe with dates

    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!

    Sweet potato and date muffins

    Keep in mind, these are muffins, not cupcakes, so the sweetness is definitely tailored to those with a trained palate!

    Sweet potato buckwheat muffin recipe
    Print Recipe
    5 from 4 votes

    Sweet Potato and Date Buckwheat Muffins

    These gluten-free muffins are made with 100% buckwheat flour and they're naturally sweetened with a combination of sweet potato and dates.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Bread
    Cuisine: Muffins
    Servings: 18 muffins
    Calories: 63kcal

    Ingredients

    • 1 cup buckwheat flour (I grind mine from raw buckwheat groats, see Notes)
    • 1 tsp baking soda
    • ¼ tsp sea salt
    • 1 tsp cinnamon
    • ¼ tsp ginger
    • ¼ tsp allspice
    • 1/16 tsp nutmeg
    • ⅓ 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

    Instructions

    • 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.

    Notes

    Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 2

    Nutrition

    Serving: 1g | Sugar: 3.1g | Fiber: 1.4g | Calories: 63kcal | Fat: 2.3g | Protein: 1.6g | Carbohydrates: 9.8g

    Notes:

    I usually grind my own buckwheat flour from these raw buckwheat groats, but I've also used the ready-made flour with no problems. I prefer the groats though!

    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:


    Recipe Steps:

    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.

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    Filed Under: Breads, Low Sugar Desserts

    Reader Interactions

    Comments

    1. Lucy

      February 22, 2021 at 10:30 pm

      These are delicious. I added blueberries for some extra sweetness, but they are still very mildly sweet. The texture is perfect. Thank you!

      Reply
    2. Babs

      July 02, 2019 at 8:47 am

      I substituted coconut oil for olive oil and added two tablespoons of Maple Syrup and some chopped walnuts.

      Reply
    3. Fay

      June 04, 2018 at 10:41 am

      Hi Lauren,

      these muffins look good. Think I could use a chia or flax egg as an egg replacement?

      Fay

      Reply
      • Lauren

        June 04, 2018 at 11:41 am

        Hi Fay,

        Yes, I think that would work! Let me know how it goes if you try. 🙂

        Reply
    4. Josie

      June 04, 2018 at 8:46 am

      I want to be eating these right now! Amazing recipe!!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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