Sweet Potato Date Muffins

1 Cup Cooked, Peeled, and Diced Sweet Potato

Preheat the oven to 400 degrees F. Wash and Prick the potatoes all over with fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes. If its not done yet, bake in 10 minute intervals.

1/3 Cup Chopped Medjool Dates (5 Dates)

In a small bowl, soak the chopped dates in water and set aside.

1/2 Cup Brown Rice Flour
1/2 Cup Quinoa Flour (I blended 1/2 Cup Quinoa in magic bullet to make Quinoa Flour, yields close to 3/4 cup of Quinoa Flour)
1 Cup Gluten Free Rolled Oats
1/2 Tbsp Baking Powder
1 and 1/2 Tsp Ground Cinnamon
1/2 Tsp Baking Soda
1/4 Tsp Salt

In a medium bowl, combine flours, oats, baking powder, cinnamon, baking soda and salt.

Drain the dates from the soaking water and add them to the flour mixture along with the diced potatoes. Gently mix them to coat with the flour, separating the pieces that are sticking together. Set aside.

1 Ripe Banana, Mashed
1/4 Cup Coconut Sugar

1/3 Cup Coconut Oil
1/4 Cup Maple Syrup

In a large bowl, whisk together the mashed banana, oil, sugar and maple syrup until well combined.

Add the banana mixture to the flour mixture and mix just to combine. Spoon 1/4 cup of mixture into the muffin cups and bake at 400 degrees F for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Yields: 12 Muffins
Taste Note: Tastes AWESOME
Source: sondibruner