Moist Munchies-Yam Muffins

28 Feb


Delicious moist yam muffins - good for the gluten free folks

I love variety. I have a variety of friends. Friends come with a variety of dietary needs. Some easy to accommodate others not so much. Like the one friend I have who doesn’t like onions and garlic?! Now that’s just crazy. My gluten free friends are actually very easy to accommodate. We don’t eat a lot of gluten based products as is and they have motivated me to try some new things with recipes that traditionally call for wheat based flours.

Here’s a recipe that is super delicious and gluten free (if you want it to be – if not it works great with 1 ½ cups of whole wheat flour or try a mixture of both almond meal and whole wheat flour).

Yam Muffins

2 cups almond meal (ground up almonds – you can buy this in the bulk foods section or make your own)

1 Tbsp. baking powder (make sure you have a gluten free brand if your friend needs a super strict gf muffin!)

½ tsp. salt

1 – 1 ½ tsp. ground ginger (I love ginger so I usually use 1 ½ tsp. or add in some fresh grated ginger)

¼ cup brown sugar

¾ cup yams, cooked then mashed

cup milk (I use soy milk)

3 Tbsp butter or margarine, melted

1-2 Tbsp. molasses (I like it with 2)

Simple assembly instructions:

1. Blend together dry ingredients in a large bowl.
2. Whisk wet ingredients together in a separate bowl.
3. Make a well in the dry ingredients and add the wet ingredient mixture. Stir quickly and lightly.
4. Spoon muffin batter into a greased or muffin cup lined muffin tin.
5. Bake at 400 degrees for about 25 min or until toothpick comes out clean.

Enjoy! Good for pairing with a breakfast of eggs, turkey bacon and fruit salad. Can definitely be made the night before. Or just enjoy as a snack ; )


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