Best 3 Gluten Free Disappearing Sweet Potato Muffins Recipes
Indulge in the delectable goodness of our gluten-free disappearing sweet potato muffins, a symphony of flavors that will tantalize your taste buds and leave you craving more. These muffins are not just ordinary treats; they are a testament to the culinary prowess of our expert bakers, who have meticulously crafted a recipe that caters to those with dietary restrictions without compromising on taste.
These muffins are a delightful dance of textures, with a tender crumb that melts in your mouth and a crispy, golden-brown exterior that adds a satisfying crunch. The generous addition of sweet potatoes lends a subtle sweetness and a vibrant orange hue, making them a visual delight. Each bite is an explosion of flavors, with hints of warm spices like cinnamon and nutmeg harmonizing perfectly with the natural sweetness of the potatoes.
But wait, there's more! This article is a treasure trove of sweet potato muffin recipes, each offering a unique twist on the classic. From the indulgent maple-pecan muffins that boast a gooey pecan filling and a drizzle of maple glaze, to the wholesome carrot-raisin muffins that pack a punch of vitamins and a burst of fruity sweetness, there's something for everyone.
And if you're looking for a guilt-free indulgence, our collection includes a vegan sweet potato muffin recipe that uses almond flour and coconut sugar, creating a moist and fluffy muffin that is both nutritious and delicious. So grab your aprons and embark on a culinary adventure as you explore the delightful world of gluten-free disappearing sweet potato muffins and their irresistible variations.
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 DISAPPEARING SWEET POTATO MUFFINS
This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.
Provided by Chef 616082
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
- In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
- Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
- Let dough sit for 30 minutes to allow guar gum to set.
- If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
- Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 220.8, Fat 9, SaturatedFat 1.2, Cholesterol 31, Sodium 304.5, Carbohydrate 32.6, Fiber 3, Sugar 13.9, Protein 4.5
DISAPPEARING SWEET POTATO MUFFINS
These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn't like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins
Provided by CandyTX
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
- Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
- Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
- Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
Nutrition Facts : Calories 287.4, Fat 10.2, SaturatedFat 1, Cholesterol 35.2, Sodium 202.1, Carbohydrate 45.5, Fiber 2, Sugar 21.9, Protein 3.9
Tips:
- Use ripe sweet potatoes: Look for sweet potatoes that are firm and have smooth, unblemished skin. Avoid any potatoes that are soft or have blemishes.
- Peel and cube the sweet potatoes evenly: This will ensure that they cook evenly in the muffins.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the muffin cups almost to the top: This will help the muffins rise properly.
- Bake the muffins at a high temperature: This will create a crispy crust and a tender center.
- Let the muffins cool slightly before serving: This will make them easier to handle.
Conclusion:
These Gluten-Free Disappearing Sweet Potato Muffins are a delicious and healthy breakfast or snack option. They're easy to make and packed with nutrients. The muffins are also gluten-free and dairy-free, making them suitable for people with dietary restrictions. So, give this recipe a try, and enjoy the deliciousness of these muffins!
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