GLUTEN-FREE BREAKFAST MUFFINS
Prep
Cook
Total
Yield 8-9 muffins
These gluten-free breakfast muffins are healthy, filling, easy to make, and deliciously sweet. These are also great for the weekends. Cut them in half, toast them and then spread some jam and/or nut butter on top.
Ingredients
Dry ingredients:
- 2 cups rolled oats (210g), ground into a flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
Wet ingredients:
- 1 cup mashed sweet potatoes (265g).
- 1/2 cup soy milk (120ml) (use oat milk for a soy free version).
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Adjust the oven rack to the lower position. This will prevent the top of your muffins from browning too much. Preheat the oven to 180ºC.
- In a bowl, whisk the milk and the vinegar. Let it rest for 10 minutes.
- In a large bowl, whisk the dry ingredients together.
- Add the mashed sweet potatoes and the maple syrup to the milk and vinegar bowl. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and slowly whisk until just combined. No not overmix. The batter will be quite think and that´s exactly how we want it!
- Pour the batter into silicon muffin tins. Place them it in the lower rack of the oven and bake for 35 minutes. Do not open the door during the process.
- Important: Allow the muffins to cool completely before unmolding them.
Notes
- Due to the sweet potato, you should eat the muffins in 1-2 days.
- Keep them refrigerated, in an air-tight container.
Courses Breakfast
Cuisine low-fat, gluten-free, nut-free, soy-free
Recipe by The Bright Bird at https://www.thebrightbird.com/gluten-free-breakfast-muffins/