GLUTEN-FREE SWEET POTATO MUFFINS RECIPE: HOW TO MAKE IT …
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 17
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, FatContent 5g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 44g carbohydrate (25g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
GLUTEN-FREE SWEET POTATO MUFFINS RECIPE: HOW TO MAKE I…
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 17
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, FatContent 5g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 44g carbohydrate (25g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
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GLUTEN-FREE SWEET POTATO MUFFINS RECIPE: HOW TO MAKE I…
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Breakfast, Brunch, Snacks
Calories 231 calories per serving
- 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.
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