These Gluten Free Sweet Potato Muffins are the best!
1 cup gluten free flour blend ( I use 1/3 cup amaranth, 1/3 cup garbanzo, 1/3 cup sorghum)
1 tsp powdered stevia
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/8 tsp. xanthan gum
1 1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp salt 1/8 cup hemp,chia, or flax seed
3/4 cup sweet potato puree
1 tsp powdered stevia
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/8 tsp. xanthan gum
1 1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp salt 1/8 cup hemp,chia, or flax seed
3/4 cup sweet potato puree
1 mashed banana
1/8 cup milk (I use hemp milk)
1/4 cup coconut oil
1 egg or egg substitute
1 tsp. pure vanilla extract
1/8 cup milk (I use hemp milk)
1/4 cup coconut oil
1 egg or egg substitute
1 tsp. pure vanilla extract
Directions:
1. Preheat oven to 350 degrees F, and prepare a regular muffin pan with paper liners or by spraying with non-stick cooking spray.2. In mixing bowl, combine dry ingredients first, then add the wet. Mix well.3. Using a large spoon fill the muffin tins 2/3 full. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Makes 10 muffins.
1. Preheat oven to 350 degrees F, and prepare a regular muffin pan with paper liners or by spraying with non-stick cooking spray.2. In mixing bowl, combine dry ingredients first, then add the wet. Mix well.3. Using a large spoon fill the muffin tins 2/3 full. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Makes 10 muffins.
