I’m still experimenting with coconut flour, but this week I wanted to try mixing it with another flour so I could use fewer wet ingredients and have a more traditional muffin texture.
I loved how these turned out! Sweet potatoes and applesauce make them sweet with no added sugar. They’re moist and flavorful, and they keep well in the refrigerator if you aren’t going to eat them right away (although I have to admit, it’s hard to ration them out – they’re so yummy).
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2½-inch cups
- cooling rack
- 1 cup cooked sweet potatoes, skins removed
- ¾ cup unsweetened applesauce
- 3 large eggs
- 2 Tablespoons oil
- 2 Tablespoons ground flax seeds
- ⅓ cup coconut flour
- ¾ cup buckwheat or oat flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 Tablespoon hazelnuts, finely chopped or ground in a coffee grinder (optional)
- Mix together the sweet potatoes, applesauce, eggs, oil and ground flax seeds.
- In a separate bowl, mix the rest of the ingredients except the hazelnuts.
- Mix wet ingredients into dry ingredients. Batter should be somewhat lumpy.
- Spoon into lined or oiled muffin tin.
- Sprinkle tops with the chopped hazelnuts (optional step).
- Bake at 350°F for 25 minutes, or until inserted toothpick comes out clean and the top of a muffin springs back when you poke it.