Name: Gluten-Free Sweet Potato Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum) -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Sweet Potato Muffins

1. 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum) -

2. 1/4 cup sugar -

3. 1 teaspoon baking powder -

4. 1 teaspoon ground cinnamon -

5. 1/2 teaspoon baking soda -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon ground allspice -

8. 1/4 teaspoon ground ginger -

9. 3 large eggs, room temperature -

10. 1 cup mashed sweet potatoes -

11. 2/3 cup honey -

12. 2 tablespoons coconut oil, melted -

13. 1 tablespoon olive oil -

14. 1 teaspoon vanilla extract -

15. Topping: -

16. 3 tablespoons sugar -

17. 1/4 teaspoon ground cinnamon -

How to cook deliciously - Gluten-Free Sweet Potato Muffins

1. Stage

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.

2. Stage

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.