Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at theGeorge Washington University School of Medicine in Washington,DC, and President of the Physicians Committee for ResponsibleMedicine. Dr. Barnard has led numerous research studies investigating theeffects of diet on diabetes, body weight, and chronic pain, including agroundbreaking study of dietary interventions in type 2 diabetes,funded by the National Institutes of Health, that paved the way forviewing type 2 diabetes as a potentially reversible c...
Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the
George Washington University School of Medicine in Washington,
DC, and President of the Physicians Committee for Responsible
Medicine.
Dr. Barnard has led numerous research studies investigating the
effects of diet on diabetes, body weight, and chronic pain, including a
groundbreaking study of dietary interventions in type 2 diabetes,
funded by the National Institutes of Health, that paved the way for
viewing type 2 diabetes as a potentially reversible condition for many
patients. Dr. Barnard has authored more than 90 scientific
publications and 20 books for medical and lay readers, and is the
editor in chief of the Nutrition Guide for Clinicians, a textbook made
available to all U.S. medical students.
As president of the Physicians Committee, Dr. Barnard leads
programs advocating for preventive medicine, good nutrition, and
higher ethical standards in research. His research contributed to the
acceptance of plant-based diets in the Dietary Guidelines for
Americans. In 2015, he was named a Fellow of the American College
of Cardiology. In 2016, he founded the Barnard Medical Center in
Washington, DC, as a model for making nutrition a routine part of all
medical care.
Sweet Potato Muffins with Crumb Topping,
Vegan & Gluten-Free
Preheat Oven to 350°
Makes 36 muffins
Ingredients
● 2 Tbs. ground Chia seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
● 2 cups sweet potato
● 1 cup maple syrup
● 1/2 cup organic coconut oil ( or safflower, canola)
● 1 cup apple sauce
● 2 tsp vanilla extract
● 1 Tbs. baking powder
● 2 t. salt
● 2 Tbs. baking soda
● 1 t. cinnamon
● 1 t. ginger
● 1 t. nutmeg
● 1 t. allspice
● 1 cup ground walnuts
● 1 cup Tapioca flour
● 1 ½ cups gluten-free flour (FODMAP Approved - GF Flour without beans/chickpea)
● 1 cup GF oats, ground
● ½ cup coconut
Crumb Topping: Mix together
● 1/4 cup maple syrup
● 1/4 cup GF, Dairy Free flour
● 1/4 cup GF Oats
● 3 Tbs. organic oil
● ½ tsp cinnamon
● ½ cup walnuts
Procedure
1. Combine chia seed, apple cider vinegar and water, in small bowl, and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients, including the chia seed mixture.
4. Add the dry ingredients to the wet, mix together until combined.
5. Prepare muffin tins with cupcake liners. Fill 2/3 full.
6. Sprinkle with the Crumb topping.
7. Bake in a 350° oven for 20 minutes or until a toothpick comes out clean.
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