Flaxfarm
Sweet Potato, Oat and Linseed Muffin Recipe
Super quick, easy one bowl mix
Gluten-free, plant-based. Only half a dozen ingredients, quickly made in one bowl so you’ll feel well rewarded for the short time it will take you to make these.
Healthy Muffins
This recipe makes lovely muffins, yummy and not too sweet, can be made without any added sugars, very high fibre and slow-release energy to keep you going through the day.
A treat for any time of day
Great for elevenses, breakfast on the go, lunchboxes, teatime or top up your energy after exercise.
Flax Farm Linseed Porridge, a great gluten-free baking ingredient
Flax Farm Linseed Porridge and muesli, are made with freshly cold-milled gold and bronze linseed, gluten-free oats, whole-grains, fruits, seeds and spices. They all make great gluten-free, plant-based oil-free baking ingredients especially when you need gluten-free flour. They work in most recipes that call for oats or even ordinary flour but I often mix with another gluten-free flour in recipes to improve flavour, nutrition and digestibility. Make super-healthy, quick easy recipes for delicious buns, cakes and breads,
- Super healthy, oil-free, no eggs
- Rich in beta-glucans to help reduce cholesterol naturally
- High fibre
- Sustaining fills you up more for longer, slow-release energy,
- Low GI
- Sugar-free
- Rich in omega-3
- Gluten-free, wheat-free, sugar-free, vegan, dairy-free
Sweet Potato Oat and Linseed Muffins
Ingredients
- 200 g Flax Farm Linseed Porridge or Muesli
- 175 g Dried fruit, dates, raisins etc or mixed If using a fruity porridge or muesli leave out dried fruit but increase first ingredient to 375g
- 200 g Cooked, peeled sweet potato
- 2 tsp baking powder
- 75 g Nut or seed butter Use a seed butter when making them for school lunch-boxes
- 225 ml Milk, alternative milk or water
- 2 Tbs honey, maple syrup, yacon syrup or alternative optional, can be replaced with stevia and two TBS water
Instructions
- Cook the sweet potato. I cook them in the microwave 5-7 minutes until soft. Peel and roughly mash.
- Weigh all the ingredients into a bowl, dry ingredients first, finish with liquid and combine with a spoon or in a mixer.
- Spoon mix into lined muffin tin, makes about 8 depending on size.
- Bake for 25-30 minutes at 180oC
- Allow to cool but delicious when still warm. Store in fridge for up to five days.
