Sweet Potato Muffins

By amity

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup spelt flour
• 1/2 cup unbleached pasty flour
• 1 tablespoon baking powder (aluminum-free)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg
• 12 dates, pitted and chopped
• 1 cup hot water
• 4 small sweet potatoes (baked, flesh scooped out– about 2 cups)
• 3/4 cup rice milk
• 1/3 cup cold pressed vegetable oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven 350. Oil muffin tins (I use coconut oil) or line. Mix dry ingredients. In blender put dates and hot water, blend. Add remainder of ingredients. Add wet to dry. Put in muffin pans, bake 30-35 minutes. (The recipe I based this on called for 40-45 minutes, this was always too long in my oven. Feel free to check on them,and later timing if needed) Enjoy!

This recipe makes a lot! Great for freezing or sharing.

** variations

Flours - You can use easily whole wheat pasty flour or unbleached white flour. You could also use almond, coconut or other flours in fractions, especially if you are familiar with these flours and how to substitute. The packages often give ideas and helpful hints.
Spices – Use cardamom and /or cloves.
Oil – If you do not like using vegetable oil, try coconut oil.
Add ins — nuts, coconut, raisins, dried cranberries, carob or chocolate chips. Get creative!