Sweet Potato Walnut Muffins: Easy vegan sweet potato muffin recipe, gluten free, low fat, low cholesterol, moderately high carb, and absolutely delicious!
For these sweet potato muffins, I used millet flour, brown rice flour and tapioca flour - the most economical and easy to find gluten free alternatives.
If you're already baking something, why not throw in a sweet potato to put aside for muffins?
Total Prep & Cook Time: 45 minutes
Yield: 12 medium muffins
Nutrition Data, 65g Serving (1 muffin): 194 cal, 70 cal from fat, 8g fat, 28g carb, 4g protein, 3g fiber, 118mg sodium, 1g sugars, good source Vit A, low cholesterol, gluten free. Estimated glycemic load 16
If you don't have a food processor, mash the sweet potato separately by hand, mix the other wet ingredients well by hand or with a whisk, chop the walnuts with a sharp knife, then combine everything in a bowl.
For gluten free baking, more wet than dry is needed, so that old muffin rule about equal wet & dry ingredients doesn't apply. Neither does the rule about minimal mixing, because there's no gluten to over develop.
Gluten free baked goods also need a 20% longer cooking time because of the increased moisture and slower rising. More leavening is needed. Acid helps the rising, so lemon juice or vinegar is a necessity.
Xanthan gum is a binder and helps the rising, but must be mixed in completely with the dry ingredients to avoid gummy beads in the final result.
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