These sweet potato muffins are a creative way to use up sweet potatoes leftover from your holiday gatherings. Candied ginger tops each muffin for a crunchy, spicy addition to these sweetly spiced treats. This recipe comes to us from Christy Morgan, The Blissful Chef.
1 cup barley flour*
1 cup brown rice flour*
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice mix**
1 tablespoon flax meal*
1 tablespoon arrowroot
1 tablespoon cornstarch
1/2 cup sweet potato puree***
1/2 cup pumpkin puree***
1/2 cup maple syrup
2 tablespoon molasses
3 tablespoons brown sugar
1 cup candied ginger, chopped
*Found at health food stores or the health section of some grocery stores.
**Premade pumpkin pie mix is sold in stores, but if time allows, we suggest making your own.
***These muffins are a great way to use up leftover cooked sweet potatoes or pumpkins, but if you’re starting from scratch, try this sweet potato puree or pumpkin puree method.
Preheat an oven to 350 degrees. Prepare a muffin tin with a light layer of grease or nonstick cooking spray.
Whisk the barley flour, brown rice flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.
Whisk the flax meal and arrowroot or cornstarch together in a small bowl. Add 3 tablespoons of water and mix well.
Add the mashed banana, sweet potato or pumpkin puree, maple syrup and brown sugar to the small bowl with the flax meal mixture. Whisk until thoroughly combined, taking care not to leave any chunks.
Slowly add the wet ingredients to the dry ingredients, mixing until well combined. Spoon the batter into the muffin tins until they are 3/4 of the way full.
Press the candied ginger onto the tops of each muffin. Bake for 18-22 minutes, or until the toothpick comes out dry when inserted into each muffin. Enjoy!