I hope you guys all had a fantastic weekend after the first week back to school. We did! Yesterday I had my first ever 31 party and I really enjoyed a little time away from the girls! Plus, who doesn’t love spending a few hours looking at bags and imagining all the ways they could organize their home? (BTW – for those of you who couldn’t make it, we are leaving the party open until Friday. If you want to place an order, you can do so online through the link here.)
But as much fun as I had yesterday, I have to admit that I love Sundays in the Fall. After church today the kids all took a LONG nap and I got to get caught up on a little house cleaning while I waited for our yummy baked potato soup to finish cooking in the crock pot. Matt went back and forth between catching up on yard work and watching football until it was time for all of us to sit down for dinner. The kids LOVED the soup, which was a super easy recipe that I found here. Then an hour later we all got to sit down together AGAIN for a yummy dessert of apples and caramel dip and peanut butter cookies. Now I am just typing away while the girls are all snuggled up watching their favorite TV shows…..
So I thought I would take this unusually quiet time to post this sweet potato muffin recipe that a few of my friends requested that I put up here. I have to say, these muffins came out AMAZING, especially since I took a regular recipe and adapted it to our food needs . The original recipe was not gluten free, but would probably be just as fantastic. You can find the whole wheat recipe here.
Also, I sadly did not take any pictures of these before they were all gone.
One major thing to note – I don’t think that gluten free muffins hold up as long on the counter before getting stale tasting. The good news is, these muffins freeze well! I just made sure that they were completely cooled and put them on a cookie sheet in the freezer. When they were pretty solid, I took them out and put them in freezer bags. You can warm them up in batches in the oven or in the microwave.
Okay – here is the recipe:
For the muffins:
1 Roasted Sweet Potato – Roast ahead of time for an hour in a 400 degree oven. Try not to eat this perfectly roasted potato before making the muffins, its incredibly difficult!
2 Cups of your favorite all purpose Gluten Free Flour (we used Trader Joes – if your flour doesn’t contain xanthum gum, make sure you add about 1 teaspoon of it to your flour)
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 C Vegetable Oil or Applesauce
1 teaspoon vanilla extract
1/2 C honey
1 C Vanilla Yogurt
For the topping:
1/2 C Gluten Free Oats
1/2 C Brown Sugar
1/2 C Almonds
1 Teaspoon Cinnamon
To make the muffins:
Preheat Oven to 350 Degrees
1. In a small bowl mix together all the dry ingredients ( Flour, baking soda and pumpkin pie spice).
2. In a larger bowl, mash the roasted and peeled sweet potato. Add the remaining wet ingredients (Vegetable Oil or applesauce, eggs, vanilla, honey and yogurt).
3. Add dry ingredients to wet, mixing until just combined. As always with muffins, be careful not to over mix.
4. Pour batter into prepared muffin tins, it will make about 15 muffins.
5. Place all topping ingredients in a food processor and process until it makes a crumbly topping. Sprinkle topping over muffins.
6. Bake muffins for at least 15 minutes. I have found that some gluten free flours take longer than others to bake to a perfect consistency. Be sure to check muffins often for doneness, being careful not to overcook!
7. Try as hard as you can to let them cool before trying one – it won’t be easy!
I hope you all enjoy these muffins! We did and I will definitely be making them again soon!