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:
- Preheat oven to 350 degrees.
- Mix together dry ingredients. Set aside.
- In different bowl, mix together sugar, eggs, oil, milk, and sweet potatoes/yams.
- Combine wet and dry ingredients. Beat until thoroughly mixed.
- Grease muffin tins and fill 3/4 full. Bake approximately 20 minutes.
- 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:
- Preheat oven to 350 degrees.
- Mix together dry ingredients. Set aside.
- In different bowl, mix together sugar, eggs, oil, milk, and sweet potatoes/yams.
- Combine wet and dry ingredients. Beat until thoroughly mixed.
- Grease muffin tins and fill 3/4 full. Bake approximately 20 minutes.
- 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.
Thank you so much!! I am trying these asap:) Heather Q-S
Oh boy…we must try these soon. Thanks!
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