This recipe was made by my dear friend Viv who taught these as part of a Gluten Free class as part of the Return to Food Academy.
I use patty pans and make smaller ones for more of a cookie/muffin top shape. I swear they last longer this way. Halve the baking time if you do this and you’ll get twice the amount.
It’s a classic case of don’t judge a muffin by it’s looks, they are so beautiful on the tastebuds you’ll keep this recipe as a kitchen favourite.
These muffins are made with quinoa flour so are gluten free and can be substituted with spelt flour if you react with quinoa. The delicate spice and sweetness from the dates and yams is a fabulous treat and can be substituted with pumpkin in the fall. I just made a batch for a private cooking class to send away with the client and couldn’t resist making a batch when they left. I love them with a cup of chai and my homemade almond milk.
- 1 3/4 Cups quinoa flour
- 1 tsp baking powder aluminum free
- 1 tsp baking soda
- 1/4 tsp Sea salt
- 1/4 to 1/2 tsp nutmeg fresh ground or grated on a microplane grater
- 1 tsp Cinnamon ground
- 1/3 cup Coconut oil virgin, cold pressed
- 1/3 cup coconut palm sugar
- 2 Tbsp malple syrup
- 2 large eggs
- 2 cups yams cooked peeled and mashed
- 3/4 cup Dates pitted and chopped
Servings: 12 normal size muffins
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan or line with parchment liners.
- In a large bowl, whisk together the quinoa flour, baking powder, soda, salt, nutmeg, and cinnamon. In a medium bowl, cream the coconut oil, coconut sugar, and maple syrup. Beat in the eggs, one at a time.
- Whisk in the sweet potato. Add this to the flour mixture and stir just until blended. Add the dates; mix until well distributed. Scoop the batter evenly among the muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Cool in the pan for about 5 minutes, then remove.