Do you know the muffin man?

April 9, 2008 at 4:52 am (*) (, )

Funny story.

I made muffins for breakfast before church last Sunday.  They are, by the way, the world’s yummiest healthy muffins ever.  So, as we were heading out the door, I grabbed a few muffins for the road and set them on the trunk while we got the kiddos buckled.  Of course, Benjamin spotted them immediately and begged to have one more.  I only vaguely remembered this until yesterday.  We were eating a few for a snack and Jarid said to him, “Do you know the muffin man?” (the muffin man, the muffin man… la la)

Benjamin’s response?  “Yeah, he puts cookies on our Honda!!”

Okay, I thought it was funny.

Anyway, without further adieu, the muffin recipe:

Sweet Potato Muffins

  • 1/4 cup flax seed meal
  • 3/4 cup filtered water
  • 3 cups pureed sweet potatoes* (I used one yam and one sweet potato!) 
  • 1/2 cup grapeseed oil
  • 3/4 cup raw agave syrup (or honey)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ginger
  • 1 teaspoon allspice
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 3 cups gluten-free flour blend** (I actually used rice flour, coconut flour, and whole wheat flour) 
  • 2 teaspoons gluten-free baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup raisins (optional)
  • 1 cup chopped nuts (optional)

Preheat oven to 375 degrees. In blender container, whisk together flax seed meal and water. Let sit for a few minutes. Add sweet potatoes, grapeseed oil, agave syrup, spices, and vanilla extract. Blend well, until smooth.

In medium sized mixing bowl, put flours, baking powder, baking soda and salt. Fluff with fork. Add nuts and raisins.

Add blender ingredients to dry ingredients. Mix until just incorporated. Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 15 to 20 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.

Store in an airtight container.

*If using homemade pureed sweet potatoes, let excess water drip out through a cheesecloth, until the puree is very thick.

**Gluten-free flours are: Amaranth, brown rice, buckwheat, cornmeal, teff, millet, quinoa, sorghum, and tapioca.

Thanks to Wardeh at Such Treasures for this recipe!



  1. Wardeh said,

    I’m so glad you enjoyed these muffins! Love, Wardeh

  2. Sara said,

    I am So making these.

  3. Brandi said,

    Okay, I am finally getting around to copying this recipe. I hope I can make these this week!

    Don’t think all of your time and energy spent on all of this kind of research is a waste. It sure is helping me and saving me time right now. With my schedule these days I can’t look for new recipes. Great to know I can just get nifty tips from you!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: