Using sorghum flour in lieu of all purpose flour provides an extra source of dietary fiber and whole grains. It’s also gluten free, which is perfect for those who have dietary restrictions. Studies have even shown that sorghum can reduce glucose responses, which may suggest that sorghum could be beneficial in managing glucose and insulin levels (1). Sorghum is also naturally low in fat, sodium, and cholesterol, which makes it the perfect grain to incorporate in almost any meal you choose, including these muffins! So go ahead and enjoy these hearty muffins with your friends and family–it’s one recipe that you will want to make again and again.
Sweet Potato Sorghum Muffins
Serves: 12 muffins
2 cups cooked sweet potato, approximately 2 medium-large sweet potatoes
2 large, organic eggs or flax eggs (see note)
1/2 cup applesauce, unsweetened
1/2 cup almond milk or milk of your choice
1/4 cup sorghum syrup or maple syrup
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 1/4 cups oat flour
3/4 cup sorghum flour
¼ cup grounded flaxseed
2 teaspoons baking soda
1/2 – 1 teaspoon ground cardamom
1 1/2 teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon rapadura sugar
Paper muffin liners
2 medium sized mixing bowls
1 small sized mixing bowl
Ice cream scoop
Preheat an oven to 375°F, and line a standard 12 cup muffin pan.
In a double boiler, place enough water in the bottom pan, and bring it to a boil. Add a steamer to the top pan, add the sweet potatoes and cover and cook for 8 minutes until soft. Remove the sweet potatoes from the heat, drain well and cool.
Transfer sweet potatoes to a food processor, and pulse until slightly fluffy. Set aside.
In a mixing bowl, combine the eggs, applesauce, almond milk, sorghum syrup, coconut oil, and vanilla, and whisk vigorously for one minute. Set aside.
In a separate mixing bowl, stir together the oat and sorghum flours, flaxseed, baking soda, cardamom, 1 teaspoon cinnamon, and salt.
Slowly add the dry ingredients to the liquid ingredients, and stir with a rubber spatula until evenly combined. The batter will be slightly lumpy– do not over mix. Set aside.
In a small bowl, add the rapadura sugar and 1/2 teaspoon cinnamon. Stir until well combined, and set aside.
For uniform scoops, use an ice-cream scoop to spoon the batter into the prepared muffin cups, filling them three-fourths full. Evenly sprinkle each muffin with the cinnamon sugar mixture, and bake for 20 minutes, or until the muffins are golden, and a toothpick inserted into the center comes out
Cool in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Canned sweet potatoes can be used, but they should be drained of liquid.[br]If you are a vegan or have an egg allergy, use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water). Please note that the muffin will be a little denser.[br]To store, wrap muffins individually in freezer wrap or store in an airtight container. Make sure they are labeled and dated. If using a freezer bag, make sure all of the air is removed.[br]Freeze for 2-3 months. Defrost overnight in the refrigerator, then toast or heat in the microwave for about 2 minutes. [br][br]Disclosure: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. All opinions are our own. However, we were not compensated for this post.
(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function. http://www.ncbi.nlm.nih.gov/pubmed/24608948