GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS
This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.
Provided by Chef 616082
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
- In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
- Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
- Let dough sit for 30 minutes to allow guar gum to set.
- If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
- Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 220.8, Fat 9, SaturatedFat 1.2, Cholesterol 31, Sodium 304.5, Carbohydrate 32.6, Fiber 3, Sugar 13.9, Protein 4.5
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Had Dikaa
[email protected]I will definitely be making these muffins again.
Hammad Baloch
[email protected]These muffins are delicious! I love the sweet potato flavor and the texture is perfect.
Only_1lex
[email protected]I'm so glad I found this recipe. I've been looking for a good gluten-free sweet potato muffin recipe for a long time.
Mr. Saju Ahmed
[email protected]These muffins are a great way to use up leftover sweet potatoes. I always have a few extra sweet potatoes lying around and these muffins are a great way to use them up.
Sasha “Sashabee” Roberts
[email protected]I'm not a big fan of sweet potatoes, but I actually really liked these muffins. They're not too sweet and they have a really nice texture.
Raja Waseem kayani
[email protected]These muffins are a great way to sneak some extra vegetables into your diet.
Gorkhe SIR
[email protected]I love the sweet potato flavor in these muffins. It's a unique and delicious twist on a classic muffin recipe.
Maya Kraguljac
[email protected]These muffins are the perfect addition to any brunch or breakfast menu.
HASNAAT Ahmed
[email protected]I made these muffins with my kids and they had a lot of fun. It's a great recipe for families to make together.
JS pak
[email protected]These muffins are packed with healthy ingredients. They're a great way to get your daily dose of fruits, vegetables, and whole grains.
Beg Akeel
[email protected]I love that these muffins are gluten-free. They're a great option for people with celiac disease or gluten intolerance.
Juliana AAF
[email protected]These muffins are a great make-ahead breakfast or snack. They're easy to freeze and reheat.
Melano Pudumo
[email protected]I'm so glad I found this recipe. These muffins are a great way to use up leftover sweet potatoes.
king Badshah
[email protected]These muffins are so moist and fluffy. I love the sweet potato flavor.
Ann Haron
[email protected]I made these muffins for a party and they were a big hit. Everyone loved them!
Sanza Lezinto
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're filling and satisfying, and they taste great.
Mphakamiseni Mzimela
[email protected]I'm not usually a fan of sweet potato muffins, but these were surprisingly good. They're not too sweet and they have a really nice texture.
Hafsi Hafsi
[email protected]These muffins are so easy to make and they taste amazing! I love that they're gluten-free and packed with healthy ingredients.
Rockar Javed
[email protected]These muffins were a hit with my family! They're moist, fluffy, and have a delicious sweet potato flavor. I'll definitely be making them again.