Gluten Dairy And Soy Free Sweet Potato Muffins Recipes

GLUTEN-FREE SWEET POTATO MUFFINS

Gluten-Free Sweet Potato Muffins image

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

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
3 tablespoons sugar
1/4 teaspoon ground cinnamon

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.

GLUTEN, DAIRY AND SOY FREE SWEET POTATO MUFFINS

Gluten, Dairy and Soy Free Sweet Potato Muffins image

Modified from the recipe by Ruth Grube, these are some tasty muffins! My daughter is allergic to dairy, soy and gluten and these are a great treat for her. I like this combination of flours because rice flour tends to dry out baked goods while quinoa flour makes them more moist... keep this in mind if you plan to substitute other flours! If you can't find quinoa flour, you can make some by grinding whole quinoa seeds in a food processor or coffee grinder, just make sure to clean the grinder first. These could easily be made vegan by replacing the eggs and using vegan sugar!

Provided by Barucha

Categories Quick Breads

Time 35m

Yield 12-14 muffins, 12-14 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup dairy-free soy-free margarine, softened (I like Earth Balance Soy-Free)
1 1/4 cups sugar
2 eggs
1 1/4 cups cooked mashed sweet potato
1/4 cup coconut milk (use light if you like)
3/4 cup brown rice flour
3/4 cup quinoa flour
2 teaspoons gluten free baking powder (I use Clabber Girl)
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins (optional) or 1/2 cup dried cranberries (optional)
1/4 cup pecans (optional) or 1/4 cup walnuts (optional)

Steps:

You can bake, boil, microwave or steam the sweet potatoes. I personally like to bake them, let them cool, and then slice them in half and scoop the meat out with a large spoon. Mash the meat up and make sure there are no strings--nobody likes a stringy muffin!
Preheat oven to 375°.
Cream the margarine until it is light and fluffy. Slowly add the sugar and beat on medium speed. Then add the eggs one at a time, beating well after each addition.
Add the sweet potato mash and coconut milk to the egg mixture. Stir well to combine.
In a separate bowl combine the rice flour, quinoa flour, baking powder, salt, cinnamon and nutmeg.
Add the dry mixture to the wet mixture, stirring until just combined. Fold in the dried fruit and nuts if using.
Grease a muffin tin with a bit more margarine. Spoon the batter into the cups, filling about 3/4 full.
Combine an additional 2 tbsp sugar and 1/4 tsp cinnamon and sprinkle generously over muffins.
Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 234.8, Fat 9.8, SaturatedFat 2.6, Cholesterol 35.2, Sodium 161.9, Carbohydrate 35.3, Fiber 1.6, Sugar 23.3, Protein 2.5

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