Gluten Free Vegan Sweet Potato Muffins

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READY IN: 55mins
SERVES: 18
YIELD: 18 Muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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