Sweet Potato Muffins

The aromatic hint of nutmeg and cinnamon mixed with sweet potatoes fills our house each Thanksgiving. These muffins have become a huge favorite at our table.  This year, I decided to try to make the recipe a little healthier.  I’ll post both versions.  You can find my original, non gluten free recipe here.

Gluten Free Sweet Potato Muffins Original Recipe

Ingredients:

• 1 1/2 C gluten free flour blend
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 C brown sugar
• 2 eggs
• 1/2 C vegetable/canola oil
• 2 Tbsp evaporated milk
• 1 C mashed yams or sweet potatoes

Directions:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients. Set aside.
3. In different bowl, mix together sugar, eggs, oil, milk, and sweet potatoes/yams.
4. Combine wet and dry ingredients. Beat until thoroughly mixed.
5. Grease muffin tins and fill 3/4 full. Bake approximately 20 minutes.
6. Cool slightly in pan.  Finish cooling on cooling rack.

**These freeze well, so go ahead and make a double or triple batch.**
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Gluten Free Sweet Potato Muffins Recipe 2

Ingredients:

• 1 1/2 C gluten free flour blend
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 C rapadura
• 1/2 C honey
• 2 eggs
• 1/2 C coconut oil
• 1 C mashed yams or sweet potatoes

Directions:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients. Set aside.
3. In different bowl, mix together sugar, eggs, oil, milk, and sweet potatoes/yams.
4. Combine wet and dry ingredients. Beat until thoroughly mixed.
5. Grease muffin tins and fill 3/4 full. Bake approximately 20 minutes.
6. Cool slightly in pan.  Finish cooling on cooling rack.

These are easy to make in advance, so it’s one less thing to make on Thanksgiving day.

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