Sweet Yacon Muffin Recipe Glutenfree
GLUTEN FREE VEGAN SWEET POTATO MUFFINS
A gluten free vegan sweet potato muffin made with agave syrup with no sugar. I adapted a recipe from Allergen Free Baking adding more spices and sweet potato to make a moister and tastier muffin,
Provided by Ruby
Categories < 60 Mins
Time 55m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F In a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together well.
- In a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
- Add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
- Fold in the raisins and cranberries.
- Spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
- Bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Makes 18 muffins.
- Or you can make one 9 by 5 loaf, Grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. Bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.
Nutrition Facts : Calories 96.1, Fat 6.2, SaturatedFat 0.8, Sodium 265.9, Carbohydrate 10.2, Fiber 1.3, Sugar 4.6, Protein 0.7
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