Gluten Free Sweet Potato Muffins Recipes

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.

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.

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.

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.

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.