Sweet Potato Muffins – Gluten Free

These Sweet Potato Muffins loaded with raisins and spices are a moist and delicious breakfast or snack choice.  

These Sweet Potato Muffins loaded with raisins and spices are a moist and delicious breakfast or snack choice.  They are so moist and tasty that you won't believe they are gluten free!

They are so moist and tasty that you won’t believe they are gluten free!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

If you don’t have any leftover sweet potato the easiest thing to do is to pierce a large one several times with a fork and cook it in the microwave on high for 5 minutes.  Allow it to cool a bit before cutting it in half and scooping out the insides.

Next I dumped the mashed sweet potato, eggs, almond milk, vegetable oil and fancy molasses into a large mixing bowl.

I used an electric hand mixer to beat the ingredients together until they were frothy.

Then I measured all the dry ingredients into the large mixing bowl.  The list of dry ingredients included Bob’s Red Mill Gluten Free All Purpose Flour Blend, brown sugar, quick oats, oat bran, meringue powder, baking powder, xanthan gum, baking soda, cinnamon, nutmeg and salt.

Once they were all in the bowl I used the electric hand mixer to blend them with the wet ingredients just until they were combined.

Now I dumped in some raisins.  I love raisins but you could choose to omit them or add in some nuts instead or both.  It depends on your personal preference.

I folded in the raisins with a large rubber spatula.

After folding in the raisins I scooped the batter into greased muffin pans.  

Next I baked the muffins in a 350F oven for 25-30 minutes or until a toothpick inserted in the center came out clean.

After letting them cool in the pan for about 10 minutes I flipped them over onto their sides to let them finish cooling.

You could transfer them to a cooling rack at this point instead if you prefer.

The sweet potato really enhances the texture of these muffins.  Sweet Potato Muffins are definitely going to be added to the muffin rotation at our house.  They are flavourful and filled with goodness so serve and enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Gluten Free Sweet Potato Muffins loaded with raisins and spices.

More Muffin Recipes You Will Enjoy…

Yield: 15

Sweet Potato Muffins - Gluten Free

These Sweet Potato Muffins loaded with raisins and spices are a moist and delicious breakfast or snack choice.  They are so moist and tasty that you won't believe they are gluten free!

These Sweet Potato Muffins loaded with raisins and spices are a moist and delicious breakfast or snack choice.  They are so moist and tasty that you won't believe they are gluten free!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3/4 cup mashed sweet potato
  • 2 eggs, large
  • 3/4 cup almond milk
  • 1/3 cup vegetable oil
  • 3 tbsp fancy molasses
  • 1 cup Bob's Red Mill Gluten Free All Purpose Flour Blend
  • 1/2 cup brown sugar
  • 1/2 cup quick oats
  • 1/2 cup oat bran
  • 2 tsp meringue powder
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 350F and grease muffin pans.
  2. If you do not have left over sweet potatoes you can cook a large one in the microwave. Pierce it several times with a fork and cook it on high for 5 minutes. Allow to cool and cut in half to scoop out sweet potato.
  3. In a large mixing bowl beat the eggs, almond milk, vegetable oil, fancy molasses and mashed sweet potato with an electric hand mixer.
  4. Measure in the Bob's Red Mill Gluten Free All Purpose Flour Blend, brown sugar, quick oats, oat bran, meringue powder, baking powder, xanthan gum, baking soda, cinnamon, nutmeg and salt. Use the electric hand mixer to blend the wet and dry ingredients until just combined.
  5. Fold in the raisins with a large wooden spoon or rubber spatula.
  6. Scoop the muffin batter into the prepared muffin pans.
  7. Bake in the 350F oven for 25-30 minutes or until toothpick inserted in center comes out clean.
  8. Remove from oven and allow to cool for about 10 minutes in the pans and then flip onto sides or transfer to a cooling rack.
  9. Serve and enjoy!

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 185mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 3g

 

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