Best 3 Gluten Free Sweet Potato Muffins Recipes
Indulge in the delightful world of gluten-free baking with these Sweet Potato Muffins, a symphony of flavors and textures that will tantalize your taste buds. Crafted with wholesome ingredients, these muffins offer a guilt-free treat that caters to various dietary needs. Dive into the goodness of sweet potatoes, which provide a naturally sweet and moist base, while almond flour and coconut flour lend a delicate crumbly texture. Enriched with warm spices like cinnamon, nutmeg, and ginger, each bite is a burst of aromatic delight. But that's not all – these muffins come in three enticing variations: classic, chocolate chip, and streusel topping. Whether you prefer the simplicity of the original, the indulgence of chocolate chips, or the irresistible crunch of streusel, these recipes have something for every palate. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with these Gluten-Free Sweet Potato Muffins.
Let's cook with our recipes!
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
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.
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with a deep orange color. Avoid any potatoes that are soft or have bruises or cuts.
- Use ripe bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with a bright yellow peel and no green tinge.
- Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Use a muffin pan with liners: This will help prevent the muffins from sticking to the pan and make them easier to remove.
- Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes: Or until a toothpick inserted into the center of a muffin comes out clean.
Conclusion:
These gluten-free sweet potato muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. You can add different spices, such as cinnamon or nutmeg, or even chocolate chips. Enjoy!
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