Sweet Potato Spice Muffins

2014-10-20 13.28.17 Since giving up gluten in order to bring my post-pregnancy hormones back in balance, I've had a lot of fun finding and trying new types of flours in baking. Fall has always been a time of nesting for me -- drawing inward and tending to my inner self, hearth and home.  Seeing as there isn't an actual hearth for most of us these days, I settle for my oven.  The food I make is like a love letter to myself and my family. It's how I take care and provide a solid, physical foundation -- a tangible way for me to promote health and wellbeing.  Even when I'm at a complete loss at how to take care of us by other means (which happens a lot!), I cook a nourishing meal or snack.  Some of the best advice I've ever received was: when in doubt, take care of your body -- because at least your physical foundation is taken care of.  When the body is in harmony, it is easier to think and problem solve through life's many issues.

These muffins are the perfect snack.  Filled with protein from the Teff flour, they are filling, gluten free and spicy.  And they fit the bill for my fall baked treat cravings!  This recipe was the inspiration but I had to adapt it so much it became a completely new recipe.  Cheers!

Sweet Potato Spice Muffins

2 cups Arrowhead Mills Gluten Free baking mix 1 cup Teff flour 1/4 cup arrowroot powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 tablespoon cinnamon 2 heaping teaspoons ginger (less if you want it less spicy) 1/4 teaspoon (about) freshly grated nutmeg (freshly ground makes a huge difference and tastes infinitely better than the preground stuff! Plus, it's something fun you can get your kids involved with...here honey, grate this little nutmeg nut...)

2 eggs 1 cup sweet potato (or pumpkin, or butternut squash) puree 1/2 cup pure maple syrup 1/4 melted coconut oil 1/2 cup milk or water

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the dry ingredients. Add the remaining wet ingredients and beat together using an electric mixer or wooden spoon. The batter will not be runny but more firm like cookie-dough. Spoon into muffin cups.

Bake for approximately 20 minutes. Remove muffins from pan and cool on a wire rack.

Enjoy! Especially for breakfast. These muffins are great next to over easy eggs on top of sautéed greens :).

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