Gluten Free Sweet Potato Strawberry 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 FREE SWEET POTATO MUFFINS

Gluten Free Sweet Potato Muffins image

These yummy gluten-free muffins are kid friendly, healthy AND delicous. They are also simple to make :) You can find the original recipe at www.jensglutenfreeblog.com

Provided by jensglutenfree

Categories Lunch/Snacks

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes
50 g softened margarine
2 eggs (I use 3 tsp. of egg replacer Tbl. water)
4 tablespoons water
1/2 cup sweet rice flour
1/2 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon baking powder

Steps:

Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
Bake on 350 degrees for 20-25 minutes.

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