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Monday, November 20, 2017

Healthy Sweet Potato or Carrot Muffins or Cake Recipe, Gluten Free and Vegan


I've been on the lookout for healthy baked goods lately, and since I recently scored a bunch of super cheap sweet potatoes and just stocked up on jaggery, I thought to make some gluten free sweet potato muffins sweetened with jaggery. Since I know sweet potatoes and carrots can be used interchangeably in many recipes, I found this recipe for carrot muffins, and converted it to make it gluten free, using sweet potatoes and vegan, sweetened with jaggery syrup, and without any expensive additives.  Because it was converted from a carrot muffin recipe, it works with carrots as well as sweet potatoes.
Since I didn't have muffin papers and was looking to do this more easily, I decided to bake the recipe into two loaf pans. Feel free to make them into muffins as well- the original recipe calls for 12 muffins, but that doesn't seem right, this seems like it should make at least 18 muffins, if not more.

This recipe was a big hit with everyone who had it; I highly recommend it.
Oh, and it was pretty easy to boot.

Healthy Sweet Potato or Carrot Muffins or Cake Recipe, Gluten Free and Vegan

Ingredients:
1 3/4 cups gluten free all purpose flour or wheat flour or whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups peeled and grated sweet potatoes or carrots
1/3 cup oil (I used coconut oil but any is fine)
3/4 cup jaggery syrup, maple syrup, honey, or other liquid sweetener
2 teaspoons ground flax seeds or ground chia seeds or 2 medium eggs
1 1/4 cup water or 1 cup water if using eggs instead of flax or chia seeds

Instructions:
1. If you don't mind making one more dish to wash, I'd recommend mixing the dry ingredients first, then adding the carrots or sweet potatoes, and the liquids in another container, and then mixing them all together afterwards. Alternatively you can just mix the liquid ingredients together, add the dry ingredients to it and then the grated carrots or sweet potatoes and mix it well, ensuring no clumps.

2. Pour into muffin tins (fill them half way up since these rise) or into two lined or silicon loaf pans.

3. Bake in a preheated oven at 350 degrees until a knife or toothpick inserted in the center comes out clean. For loaf pans this should take 25-30 minutes, and muffin tins about 20-25 minutes.

Enjoy!

What is your favorite healthy baked good to make? Ever make sweet potato or carrot muffins? How do you make yours? Does this look like a recipe you'd try?

2 comments:

  1. This looks easier and definitely healthier then my current carrot muffin recipe. Hope to try this next time carrots are on sale!

    ReplyDelete
    Replies
    1. Good luck, let me know how it works for you! What is your current carrot muffin recipe like?

      Delete

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