Apple-Sweet Potato-Pumpkin Muffins: Date Sweetened, Gluten-Free, Egg-Free, Dairy-Free

These muffins are sweetened with date sugar and applesauce. This makes a BIG batch — can easily be halved. I like to make it big because then I’ve got plenty to put in the freezer. I usually mix up my muffins sizes, too. This recipe usually yields about 12 Texas-sized muffins and 18 regular sized muffins. The Texas-size muffins require 2/3 cup of batter, while the regular muffins require 1/3 cup of batter.

Apple-Sweet Potato-Pumpkin Muffins: Date Sweetened, Gluten-Free, Egg-Free, Dairy-Free

makes about 40 regular sized muffins — or 12 Texas-size plus 18 regular size

• 1/2 cup flax seed meal
• 1-1/2 cup filtered water
• 2-1/2 cups unsweetened applesauce
• 2 cups pureed pumpkin*
• 3 cups pureed sweet potatoes*
• 1 cup grapeseed oil
• 1 cup date sugar, ground fine in a food processor
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 2 teaspoons dried ginger
• 2 teaspoons allspice
• 1/2 teaspoon ground nutmeg
• 4-1/2 to 5 cups gluten-free flour blend**
• 4 teaspoons gluten-free baking powder
• 3 teaspoons baking soda
• 2 teaspoons sea salt
• 1-1/2 cups raisins (optional)
• 1-1/2 cups chopped nuts (optional)
• 1-1/2 cups gluten-free, dairy-free chocolate pieces

Preheat oven to 375 degrees.

In mixing bowl, mix flax seed meal and water. Let sit for a few minutes. Add applesauce, sweet potato, pumpkin, grapeseed oil, date sugar, spices, and vanilla extract. Blend well, until smooth.

Add 4-1/2 cups of flour, baking powder, baking soda and salt to mixing bowl. Mix until smooth. Add another 1/2 cup of flour, if batter is too wet. Aim for a pretty thick batter that is still sticky — not extremely wet, nor overly dry. Add nuts, raisins and chocolate pieces. Mix lightly, just to incorporate.

Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 20 to 25 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 or pumpkin, 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. Combine them to make a gluten-free mix, or use one at a time. You will want to experiment, as each flour has a different flavor. Currently, we are enjoying a gluten-free mix made of equal portion of sorghum, tapioca, buckwheat and sweet brown rice.

To make the flours yourself, start with the whole grains and grind 2 cups at a time in a Vita-Mix dry container (or mill of your choosing). The softer grains (amaranth, buckwheat, teff, and millet) require about 30 seconds on HIGH, while other grains (such as rice and tapioca) require 1 minute of grinding on HIGH.

This post was featured in 90 Nourishing Egg-Free Breakfasts.