Gluten-Free, Sugar-Free and Egg-Free Sweet Potato Coconut Blackberry Muffins

When my doctor suggested I go on an elimination diet, he gave me a packet that included allowable and non-allowable foods, meal ideas, and recipes. One such recipe is for “Meal in a Muffin,” which was “adopted with permission from Wheat-free Sugar-free Gourmet Cooking by Sue O’Brien, Gig Harbor, WA, 2001. I adapted it a little based on what I had on hand in my kitchen.

Below is the original recipe:

1 medium carrot, grated

1 large apple, grated

1/4 cup ghee

1/4 cup unsweetened applesauce

Egg replacement equal to 2 eggs

1/3 cup rice syrup, molasses, or agave (or mixture of those sweeteners)

2 tsp. vanilla

1/4 cup millet flour

1/2 cup brown rice flour

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. ginger

1/8 tsp. nutmeg

1/4 cup shredded unsweetened coconut

1/2 cup dates

Preheat oven to 375 degrees. Mix together all wet ingredients and set aside. In a separate bowl, mix dry ingredients then mix both together. Lightly coat muffin tins with oil spray. Fill 3/4 full and bake 15-20 minutes or until toothpick comes out clean. Allow to cool on a rack.

And here are my adjustments. I used one medium-to-large-sized sweet potato in place of the apple and carrot, grated as well. I also substituted coconut oil for ghee, used a flaxseed/water ratio (1/3 cup of water to 1 tbsp. of flaxseed blended together and left to sit for 5 min.=1 egg) for the egg replacement, agave syrup for the sweetener, white rice flour instead of brown rice flour, and blackberries instead of dates (I didn’t have dates, and don’t really like them, anyway). I used a mini-muffin tin, and filled each cup about 3/4 of the way full, and baked them for about 20 minutes. They don’t round on the top like typical muffins because the flaxseed mixture acts as a binding, but not leaving agent. So, to give them a little more volume, I filled the second batch to the top. These needed to bake for at least 25 minutes. The result was a sweet, delicious muffin that stayed very moist even the next day! These are definitely going to become a go-to snack, I can tell… so long as I can keep them around long enough without indulging in half the batch as soon as I make them!