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Add a photoThese muffins are lightly sweetened with maple syrup and get a healthy dose of fiber and protein with flax and quinoa flours. They're gluten-free, white-sugar-free and can easily be made dairy free as well! Moist and delicious, they're just a tad sweet, so they're perfect with a healthy breakfast or as a dinner roll, or even dessert!
Ingredients
- 1 cup brown rice flour
- 1/2 cup ground flax meal (not flax seeds)
- 1/2 cup quinoa flour
- 1/2 cup arrowroot or potato starch
- 2 Tbsp tapioca starch
- 1 tsp xanthan gum
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 egg plus 1 egg yolk
- 1 cup sweet potato puree
- 4 Tbsp butter or Earth Balance, melted
- 1/2 cup unsweetened almond milk, soy or cowâs milk
- 1/2 cup maple syrup
Directions
- * Preheat oven to 400°.
- * Line 12 muffin tins with liners or spray with cooking spray.
- * In a large bowl, whisk all dry ingredients until thoroughly incorporated.
- * In a smaller bowl, mix eggs, sweet potato puree, maple syrup, butter and milk thoroughly until smooth.
- * Fold the wet ingredients into the dry until just incorporated and a bit lumpy.
- * Fill evenly into tins and smooth with a spoon.
- * Bake for 22-25 minutes or until slightly browned on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 173 | |
| Calories from Fat 65 | 38% |
| Total Fat 7.48g | 9% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 448mg | 19% |
| Potassium 104mg | 3% |
| Total Carbs 25.73g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.35g | 8% |
| Protein 1.91g | 3% |
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