Power Muffins

Created by Amy Hinrichs
Makes 14 average size muffins

o 1/2 cup almond milk
o 2 teaspoons lemon juice
o 3 tablespoons ground flax seed
o 9 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 1 teaspoon ground cinnamon
o 1/4 teaspoon allspice
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 1/2 cup walnut halves
o 1 med sweet potato
o 6 madjool dates or 12 smaller dates
o 2 teaspoons vanilla extract
o 1 cup applesauce
o 1/2 cup water
o 1/4 cup chia seeds
o 1/2 cup sunflower seeds

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Cook the sweet potato either in the microwave or the oven until soft to the touch. Remove from the oven and let potato cool.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until oats have the consistency of flour. Pour into a mixing bowl.
6. Next add the walnuts. Process until walnuts are in small pieces. I like to have a bit of crunch with this muffin. Add to mixing bowl.
7. Add the sorghum flour, cinnamon, allspice, baking soda, and baking powder. Mix just a couple of seconds so ingredients are incorporated.
8. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
9. Add the sweet potato, milk, flaxseed, vanilla, applesauce, and water. Run the food processor until the ingredients form a smooth mixture. I sometimes need to add more water to thin the mixture.
10. Form a well in the center of the dry ingredients and pour in the wet ingredients. Mix just long enough to blend it.
11. Add the chia seeds and sunflower seeds. Mix.
12. Divide the dough evenly into the muffin tins.
13. Cook 30 minutes until the top is firm.
14. Cool them on a wire rack.