Sweet Potato and Dattes Muffins

When I was breastfeeding my son, we discovered he had sensitivity with dairy and gluten. That meant I also had to stop eating dairy products and gluten. Up until then, I never realized how gluten is in pretty much everything! I had no idea what to eat, especially for breakfast. Then, these very simple and delicious muffins were born. These hearty muffins are gluten free and dairy free!  

Give it a try and let us know below what you think; we would love to have your input. You can also take a picture and share your masterpiece with the world.

Thanks and Enjoy! 

 

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Sweet Potato & Dates Muffins
Sweet Potato & Dates Muffins
Votes: 0
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Servings Prep Time Cook Time
9muffins 15minutes 35minutes
Servings Prep Time
9muffins 15minutes
Cook Time
35minutes
Ingredients
  • 3/4 cup almond meal or flour
  • 3/4 cup mashed sweet potato cooled
  • 2 eggs
  • 1 small shredded carrot (about 1/2 cup)
  • 1 apple grated
  • 1/2 cup unsweetened coconut shredded
  • 1 cup pitted dates cut into bite size
  • 1/4 cup maple syrup
  • 1/2 cup cacao nibs (or semi-sweet chocolate chips)
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1 tsp baking powder
Servings: muffins
Units:
Ingredients
  • 3/4 cup almond meal or flour
  • 3/4 cup mashed sweet potato cooled
  • 2 eggs
  • 1 small shredded carrot (about 1/2 cup)
  • 1 apple grated
  • 1/2 cup unsweetened coconut shredded
  • 1 cup pitted dates cut into bite size
  • 1/4 cup maple syrup
  • 1/2 cup cacao nibs (or semi-sweet chocolate chips)
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1 tsp baking powder
Servings: muffins
Units:
Instructions
  1. Preheat the oven to 350F (175 C)**
  2. In a large bowl, mix all the ingredients together
  3. Pour mixture into 9 lined or greased muffin tins.
  4. Bake for 35 minutes, until muffins are cooked through. *HINT! After 30 minutes, insert a toothpick in the middle of a muffin. If it comes out clean, the muffins are ready. If the toothpick is wet, leave the muffins in the oven for another 5 minutes.
  5. Remove from the oven and let cool off completely on a baking rack. Store in the refrigerator up to 5 days in an airtight container.
Recipe Notes

*The muffins can be frozen in a container or a bag for up to 30 days.

*Can be eaten for breakfast, as a snack or dessert.

Nutrition Facts
Sweet Potato & Dates Muffins
Amount Per Serving
Calories 365 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 43mg 14%
Sodium 189mg 8%
Potassium 227mg 6%
Total Carbohydrates 41g 14%
Dietary Fiber 9g 36%
Sugars 26g
Protein 7g 14%
Vitamin A 49%
Vitamin C 2%
Calcium 6%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.