Gluten Free Sweet Potato Muffins Food
GLUTEN-FREE SWEET POTATO MUFFINS
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN FREE SWEET POTATO MUFFINS
These yummy gluten-free muffins are kid friendly, healthy AND delicous. They are also simple to make :) You can find the original recipe at www.jensglutenfreeblog.com
Provided by jensglutenfree
Categories Lunch/Snacks
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
- Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
- Bake on 350 degrees for 20-25 minutes.
GLUTEN FREE VEGAN SWEET POTATO MUFFINS
A gluten free vegan sweet potato muffin made with agave syrup with no sugar. I adapted a recipe from Allergen Free Baking adding more spices and sweet potato to make a moister and tastier muffin,
Provided by Ruby
Categories < 60 Mins
Time 55m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F In a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together well.
- In a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
- Add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
- Fold in the raisins and cranberries.
- Spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
- Bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Makes 18 muffins.
- Or you can make one 9 by 5 loaf, Grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. Bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.
Nutrition Facts : Calories 96.1, Fat 6.2, SaturatedFat 0.8, Sodium 265.9, Carbohydrate 10.2, Fiber 1.3, Sugar 4.6, Protein 0.7
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