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Sweet potato buckwheat muffin recipe
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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
Cook Time 15 minutes
Total Time 30 minutes
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
  • 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: 63kcal | Carbohydrates: 9.8g | Protein: 1.6g | Fat: 2.3g | Fiber: 1.4g | Sugar: 3.1g