Sweet Potato Apple Pie Muffins

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 3/4 cup Non-dairy milk

• Breakfast Foods

  • 1 3/4 cup (rolled oats - use, dry old-fashioned gluten-free

• Condiments

  • 1 tsp Stevia extract, pure white

• Baking & Spices

  • 1/2 tsp Apple pie spice
  • 1 dash Cardamom
  • 1/2 cup Coconut flour, plain
  • 1/4 cup Oat bran
  • 1 tsp Psyllium husk powder
  • 1/4 tsp Vanilla, pure

• Liquids

  • 1/2 cup Water

• Other

  • 1 Full can of plain sweet potato purée (canned - i used farmer's market brand- (or you can sub the flesh of 1 baked, large sweet potato
  • 1 Full cup unsweetened, organic applesauce - or chop 1 small apple and purée in the blender first with 1 tablespoon water to make instant applesauce!
  • (optional: 1/4 cup organic raisins

Found on heathermcclees.com

Description

Ingredients

• 1 full can of plain sweet potato purée (canned) - I used Farmers Market brand- (or you can sub the flesh of 1 baked, large sweet potato)
• 1 full cup unsweetened, organic applesauce - or chop 1 small apple and purée in the blender first with 1 tablespoon water to make instant applesauce!
• 1 3/4 cup dry, old-fashioned (rolled) oats - use gluten-free if needed
• 1/2 cup plain coconut flour (dont substitute here, coconut flour is unique)
• 1/4 cup oat bran
• 1 tsp. psyllium husk powder or 1 tsp. ground flax
• 1/4 tsp. pure vanilla powder (or 1 tsp. vanilla extract)
• 1/2 tsp. apple pie spice (could sub pumpkin pie spice too)
• 1/4 tsp. ground ginger
• 1 tsp. pure white stevia extract (not with added ingredients, just pure stevia)
• dash of cardamom (optional)
• 1/2 cup water
• 3/4 cup non-dairy milk
• (optional): 1/4 cup organic raisins

Directions

• Preheat the oven to 350 degrees. Add the sweet potato, applesauce, stevia, and vanilla into a bowl. Stir to combine. In a separate bowl, add the oats, coconut flour, oat bran, psyllium or flax, vanilla, and spices. Toss well to coat and mix until everything is incorporated. Add the sweet potato mixture into the bowl with the dry mix. Add the non-dairy milk (and raisins if using), and give all the ingredients a good stir (or use a stick blender, regular blender, or hand mixer). Stir (or blend) until there are no more dried crumbs. Set aside. Line a muffin tin with muffin cup liners or use a trusty non-stick muffin pan. Dollop in the batter filling each tin all the way full or even heaping over a little full to create a nice dome. These wont rise so feel free to fill them up as much as you want! Bake 30 minutes or until golden brown on top and fragrant. Place the muffin pan on a counter away from the stove or a drying rack. Let the muffins cool at least 45 minutes or they will fall apart when you take them out. Remove each one very, very carefully. Since these are flour-free they are quite delicate. I find removing them with a large spoon is actually easier than removing them with a knife. Place on a platter and serve or refrigerate for later use. These also keep very well in baggies in the freezer. (I freeze 2 per bag and defrost on the counter for 20 minutes.)