It’s officially the New Year and that time of year when so many of us are taking a look at our lives and trying to make changes for the better. After a week (or month?) of overeating and indulging in sugar, I needed to revert to a healthy diet again. But I still wanted something yummy for breakfasts, snacks and maybe treats.

I created this tasty recipe that not only satisfies my sweet tooth and fills me up, but also contains a good supply of vitamins, protein, fiber and natural sweetener.

I call these Gingerbread muffins because they have lots of yummy flavor from the cinnamon and ginger, in addition to the sweet potato and date syrup. The sweet potato adds some flavor, but more importantly make these incredibly moist. These will stay moist on the counter for at least a few days.

Gluten-free Sweet Potato Gingerbread Muffins Recipe

Ingredients

1-1/4 Cups Super-fine Almond Flour (Amazon link)

2 Tbsp Coconut Flour (Amazon link)

1/2 tsp Baking Soda

1/4 tsp Salt

1-1/2 tsp ground Cinnamon

1/2 tsp ground Ginger

1/4 tsp ground Nutmeg

1 Cup Sweet Potato Puree (Amazon link)

2 large Eggs

1/2 Cup Date Syrup (Amazon link)

2 Tbsp liquid Coconut Oil (Amazon link)

1 tsp Vanilla Extract

Directions

1. Preheat oven to 350º F. Grease muffin pan or use paper liners for 12 muffins.
2. In a large bowl whisk together the dry ingredients (both flours, soda, salt, cinnamon, ginger, and nutmeg).
3. In a medium bowl whisk or mix together wet ingredients (sweet potato puree, eggs, date syrup, liquid coconut oil and vanilla).
4. Pour the wet ingredients into the dry ingredients and mix until the batter is thoroughly combined.
5. Evenly divide the batter into 12 muffin cups (about 1/4 cup batter in each muffin cup).
6. Bake at 350º F for 18-22 minutes. The muffins are done when a toothpick in the center of a muffin comes out clean or with a few crumbs, but should not be wet.
7. For best results, let the muffins cool completely on a cooling rack before eating.

Additional Notes

• In addition to being gluten-free, this recipe is also dairy-free, sugar-free, grain-free, lectin-free and good for paleo, vegetarian, and plant-based diets.
• I like to use a spring-loaded scoop (Amazon link) for scooping the batter into the muffin cups, but a 1/4 cup measuring cup works too.

Celiac Family’s Menu Plan this week:

     Monday: Baked Chicken Nuggets, Roasted Sweet Potatoes and Broccoli

     Tuesday: Fish Tacos, Cilantro Slaw with Avocado

     Wednesday: Rosemary Lemon Chicken, Roasted Brussels Sprouts and Cauliflower

     Thursday: Balsamic Salmon, Kale, Cauliflower Rice

     Friday: Chicken Marbella with Garlic Spinach and Mushrooms

     Saturday: Grilled Flank Steak, Roasted Asparagus and Radishes

     Sunday: leftovers

Gluten Free Menu Swap Roundup

Due to the lack of participation, we’ve suspended the GF Menu Swap Roundup.

• You are still welcome to join us at any time. Email your menu link to me to be included in future menu posts, or simply leave a link to your menu in the comments section below. It’s always great to share new gluten-free meal ideas.
• Feel free to visit our schedule past menu swaps with lots of great menu ideas and a wide variety of food themes to inspire you for months.

Need more menu ideas?

• Laura at Orgjunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.