Apple, Sweet Potato & Pumpkin Muffins

½ cup flax seed meal

1.5 cups water

2.5 cups unsweetened applesauce

2 cups pureed pumpkin (1 can)

3 cups pureed sweet potato (2 cans)

1 cup canola, walnut or olive oil

1 cup date sugar, ground finely in the food processor

2 tsp vanilla

2 tsp cinnamon

2 tsp allspice

½ tsp ground nutmeg

4 ½ to 5 cups gluten free flour blend

4 tsp gluten free baking powder (use Featherweight brand available at health food stores – potato starch)

3 tsp baking soda

2 tsp sea salt

1.5 cups raisins (optional)

1.5 cups chopped nuts (optional)

Preheat oven to 375 degrees.

In mixing bowl, mix flax seed meal and water. Let sit for a few minutes. Add applesauce, sweet potato, pumpkin, oil, date sugar, spices, and vanilla extract. Blend well, until smooth.

Add 4-1/2 cups of flour, baking powder, baking soda and salt to mixing bowl. Mix until smooth. Add another 1/2 cup of flour, if batter is too wet. Aim for a pretty thick batter that is still sticky — not extremely wet, nor overly dry. Add nuts and raisins. Mix lightly, just to incorporate.

Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.  Store in an airtight container. Recipe credit: