Gluten, Dairy and Soy Free Sweet Potato Muffins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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