Sweet Potato Muffins - Gluten Free

1

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.

2

Allow to cool and cut in half to scoop out sweet potato.

3

In a large mixing bowl beat eggs, almond milk, vegetable oil, fancy molasses and mashed sweet potato with an electric hand mixer.

4

Measure in Gluten Free All Purpose Flour Blend, brown sugar, quick oats, oat bran, meringue powder, baking powder, xanthan gum, baking soda, cinnamon, nutmeg and salt.

5

Use an electric hand mixer to blend the wet and dry ingredients until just combined.

6

Fold in some raisins with a large wooden spoon or rubber spatula.

7

Scoop the muffin batter into greased muffin pans.

8

Bake in a 350F oven for 25-30 minutes or until toothpick inserted in center comes out clean.

9

Remove from oven and allow to cool for about 10 minutes in the pans.

10

Then flip onto sides or transfer to a cooling rack.

11

Serve.

12

Enjoy!