I like to bring treats when we spend all day(or all weekend) away for an athletic tournament. The trouble with bringing baked goods to a wrestling tournament is that most of the athletes need to "make weight" twice a week and therefore don't have the luxury of eating any empty calories. So the trick is to make those treat calories vitamin, fiber, and protein packed "full calories." This week I made Sweet Potato Chocolate Chip Muffins.
I had found one lonely sweet potato in my pantry yesterday and this recipe was born. I wrapped it in aluminum foil and placed it in a 400 degree oven alongside my dinner last night(tilapia.) Normally I would have baked it for an hour, but I totally forgot it was in the oven(since the fish only took 20 minutes,) and ended up leaving it in the oven for 1 hour and 20 minutes. No harm, no foul. It turned out fine, not even burnt on the outside.
I peeled the sweet potato and mashed it up with a fork. This medium sweet potato yielded just over a cup of mash.
In a large mixing bowl, I whisked together 2 cups almond flour, 2/3 cup potato starch, 1/4 cup brown rice flour, 1/4 cup sorghum flour, 1/4 cup flax seed, 2 tsps ground cinnamon, 1 tsp baking soda, 1/8 tsp ground cloves, 1/8 tsp allspice, 1/4 tsp xanthan gum, and 1/8 tsp salt.
In a medium mixing bowl, I beat together 2 eggs, the mashed sweet potato, 1/2 cup applesauce, 1/4 cup agave nectar, and 3 tbsps grapeseed oil.
I keep 1/2 cup sized snack packs of applesauce in the pantry for the kids' lunches. I like using Mott's No Sugar Added Granny Smith applesauce in baking recipes, because the acidity combined with baking soda helps to fluff up a recipe, and helps to keep it moist.
Add the wet ingredients to the dry ingredients. When they're combined add 1 cup chocolate chips and mix thoroughly. Unlike a traditional muffin recipe, you don't have to worry about overbeating this batter, because gluten-free flours won't get "overworked."
Spoon the batter into a greased muffin pan and place into a 350 oven for 20-25 minutes.
They'll have puffed up when they're ready to be pulled out of the oven. Let them cool in the pan for a minute before turning them out. This recipe made 16 moist, tasty, nutrient packed muffins.