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
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Nick Jones
[email protected]These muffins are a lifesaver! My kids love them, and they're so easy to make.
Troy Robey
[email protected]I love how moist these muffins are. They're perfect for a quick snack or breakfast on the go.
Raj Rai
[email protected]These muffins are a great make-ahead breakfast. I just pop them in the toaster in the morning.
Kamogelo Shabalala
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense. I think I might have overmixed the batter.
Ahsaan Jutt
[email protected]These muffins are so good! I love the combination of sweet potato and spices.
Biruk Teka
[email protected]I found these muffins to be a bit too dry. I think I'll add some extra mashed sweet potato next time.
inam khan4949
[email protected]These muffins are a great way to use up leftover sweet potatoes.
John Ramototabua
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. I'm not usually a fan of sweet potato, but the flavor was very subtle.
FM Fazlul Haque
[email protected]These muffins are so delicious and healthy! I feel good about giving them to my kids for breakfast.
Amr slayer
[email protected]I love how easy these muffins are to make! I always have sweet potatoes on hand, so it's great to have a recipe that uses them up.
Ganesh Duwadi
[email protected]These muffins were a hit with my family! They're moist, fluffy, and have a wonderful sweet potato flavor. I used almond flour instead of oat flour, and they turned out great.