Moist and tasty! With lots of good food inside. My 7yo has been giving me a hard time about squash, so I’m experimenting with this excellent alternative. I roast my sweet potatoes in advance - peeled, halved the long way, and with a light coat of olive oil. This method certainly will cause some loss of moisture, which you might have to make up for when blending. Keep an eye on the consistency and adjust liquid as needed. Remember that the butter will soften things up as well.

  • 1 cup gluten free flour mix (I have been using Arrowhead Mills Heritage Blend)
  • 1 cup sorghum flour
  • 1 cup buckwheat flour
  • 2 T each chia seeds and flaxseeds, ground (coffee/spice mill!)
  • 1/2 cup raw pumpkin seeds/pepitas, ground (see above)
  • 2 t baking soda
  • 1 t cream of tartar
  • 1/2+ t salt
  • approx 1 t cinnamon
  • approx 1/2 - 3/4 t each nutmeg, coriander and ginger (to your liking)
  • 1/2 - 3/4 cup coconut sugar
  • 4 eggs
  • 1 to 1 1/2 cups peeled, roasted sweet potatoes
  • 2 to 3 ripe bananas
  • 2 to 2 1/2 cups water (or milk/buttermilk)
  • 1 T vanilla extract
  • 1-2 T molasses
  • 1 stick of butter, melted
  • 1/2 cup mini chocolate chips

  • Preheat oven to 365F
  • Prepare muffin tins (I like the "If You Care" paper muffin liners)
  • Melt butter and set aside
  • In a blender, beat together remaining wet ingredients on low
  • Grind chia and flaxseeds in a coffee mill with a few pulsing whirls, followed by pumpkin seeds
  • Sift/whisk together ground seeds and all other dry ingredients in a large bowl
  • Combine the wet and dry ingredients (don’t over-mix)
  • Allow batter to rest for 5 or so minutes, while the chia and flax soak up excess liquid in the batter
  • Fold in the butter and then chocolate chips
  • Spoon batter into prepared tins (just under 1/2 cup in each)
  • Bake for 25-30 minutes, or until tester comes out clean
  • Cool on a rack and eat, or freeze in zip-locks

Makes at least two dozen medium-sized muffins. If you have extra, this batter is great in a greased mini-loaf pan.
Hint: Allow frozen muffins to thaw at room temp before serving. Pop one in a lunchbox in the morning, and it will be ready for snack-time!