Gluten Free Sweet Potato Muffins

These gluten free sweet potato muffins have the weight and texture of a quick bread, such as banana bread, but perhaps a little lighter. They are very moist, and more importantly, packed with nutritious ingredients which I wouldn’t mind giving my grandchildren. And being that I used xylitol instead of sugar, I look forward to using them as a healthy snack for myself more often. These gluten free sweet potato muffins would make an excellent substitution for cornbread this Thanksgiving, as well. And they are a great way to use left over sweet potatoes! That was my reason for creating this recipe. Enjoy!

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Gluten Free Sweet Potato Muffins

Rating: 51

Yield: About 14 muffins

Gluten Free Sweet Potato Muffins

So moist and delicious, and can be made sugar-free! These gluten free muffins are one of my faves when made with xylitol. - Guilt-free!

Ingredients:

  • 1/2 cup oil
  • 1/2 cup sugar (I used xylitol*, making it sugar-free.)
  • 1 egg
  • 1 egg white
  • 1 cup unsweetened apple sauce (or very ripe pear, puréed)
  • 1 cup sweet potatoes, baked, peeled and puréed
  • 1/4 cup milk (or dairy-free alternative)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups Carla's Gluten Free Cake Blend Recipe
  • 1/8 cup flax seed meal
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg

Instructions:

  1. Oil muffin pans or use paper liners.
  2. Preheat oven to 350F°.
  3. In the bowl of your mixer cream oil and sugar together.
  4. Add egg and mix throughly, but do not over beat.
  5. Add applesauce, sweet potatoes and vanilla; blend well on low speed.
  6. Add all remaining dry ingredients together in a separate bowl; whisk well.
  7. Add dry ingredients to wet ingredients all at once; blend together on low to medium speed.
  8. Pour batter into prepared muffin tins, 3/4 way up to the top.
  9. Bake for about 22 minutes and until toothpick inserted in the center comes out clean.
  10. Transfer to a cooling rack as soon as possible. They will shrink down a bit upon cooling, therefore, the higher the tins are filled the better.

Tips

* Most xylitol brands are derived from corn. If you are corn intolerant, there are brands you can find that are derived from birch. See What is Xylitol? A Natural Sugar-Free Sweetener That Tastes Like Sugar

http://glutenfreerecipebox.com/gluten-free-sweet-potato-muffins/

This entry was posted in Additive-Free, Casein-Free, Corn-Free, Desserts, Gluten Free Breakfast, Gluten Free Holiday Recipes, Gluten Free Recipes, Muffins, Soy-Free, Sugar-Free, Thanksgiving. Bookmark this blog post.

2 Responses to Gluten Free Sweet Potato Muffins

  1. Janelle F. says:

    I just made gluten sweet potato bread & it smelled sooo good & was hard not to take a nibble. I’m excited to give this gluten-free recipe a try & see how my family rates it next to the bread I made them.

  2. Janelle F. says:

    I love any kind of quick bread/muffin with sweet potato, butternut squash, or pumpkin. I’ll be excited to give this a try! Thanks for sharing!

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