Gluten Free Vegan Sweet Potato Muffins Food

GLUTEN FREE VEGAN SWEET POTATO MUFFINS

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.

GLUTEN FREE SWEET POTATO MUFFINS

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 MUFFINS

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
• 2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
• 3. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
• 4. Quickly add the rhubarb and gently fold into the batter.
• 5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.

VEGAN DATE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool.
• Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
• Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.