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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Naon
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're healthy, delicious, and easy to make.
Shiromi Ivojani
[email protected]I love that these muffins are gluten-free and still taste amazing. They're a great option for people with celiac disease or gluten intolerance.
Shantae Edmonds
[email protected]These muffins were a great way to sneak some veggies into my kids' diet. They loved them!
tazeb Mastewal
[email protected]I've made these muffins several times and they're always a hit. They're moist, fluffy, and full of flavor.
Vinaykumar Shirur
[email protected]These muffins were a little too sweet for my taste.
William Frederick
[email protected]These muffins were easy to make and tasted great. I will definitely be making them again.
Aminath Anum
[email protected]I made these muffins for my gluten-free friend and she loved them! She said they were the best gluten-free muffins she's ever had.
Rajan tmg
[email protected]These muffins are a great way to use up leftover sweet potatoes. They're also a healthy and delicious snack.
hridoy rana
[email protected]I was disappointed with these muffins. They were dry and crumbly.
Qaiser Iqbal
[email protected]These muffins were a hit at my daughter's birthday party. They're so good that even my non-gluten-free friends loved them.
Sk Anik
[email protected]Meh.
HAWA AFROZ
[email protected]I've tried a lot of gluten-free muffin recipes and these are by far the best. They're moist, flavorful, and have the perfect amount of sweetness.
malcolm woodhouse
[email protected]Delicious and easy to make! I'll definitely be making these again.
rochelle miller
[email protected]These muffins turned out amazing! I used almond flour instead of oat flour and they were still moist and fluffy. I also added a teaspoon of cinnamon and they were the perfect Fall treat.