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,
Ingredients
- 2-1/4 cups gluten-free all-purpose baking flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 3 large eggs, room temperature
- 1 cup mashed sweet potatoes
- 2/3 cup honey
- 2 tablespoons coconut oil, melted
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- TOPPING:
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 muffin: 231 calories, 5g fat (3g saturated fat), 47mg cholesterol, 217mg sodium, 44g carbohydrate (25g sugars, 3g fiber), 4g protein.
