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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.
Course
Bread
Cuisine
Muffins
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
18
muffins
Calories
63
kcal
Author
Lauren Goslin
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:
1
|
Calories:
63
kcal
|
Carbohydrates:
9.8
g
|
Protein:
1.6
g
|
Fat:
2.3
g
|
Fiber:
1.4
g
|
Sugar:
3.1
g