Sweet Potato Muffins
A delicious sweet treat. The sweet potato adds moisture and a subtle caramel-like flavour, making them perfect for breakfast, snacking, or even a healthy dessert option. They can be stored in an air-tight container for up to 3 days and are also great to freeze in batches.
Credited to: Coeliac UK
Kcal: 219.2
Difficulty: Pretty easy
Serves 12
10 mins prep
18 mins cooking time
Ingredients
- 240g gluten free plain flour*
- ½ tsp xanthan gum
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 200g light brown sugar
- 2 eggs
- 70ml vegetable oil
- 225g sweet potato, finely grated
- 80ml milk
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
Notes: *Check Coeliac UK Food and Drink Information for suitable products
Method
- Preheat oven to 180°C fan/200°C/Gas Mark 6. Line a muffin tin with 12 paper cases or spray generously with non-stick spray.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking soda, and cinnamon.
- In a large bowl, whisk together the brown sugar, eggs, oil, grated sweet potato, milk, vanilla extract, and vinegar. Add the dry ingredients to the wet ingredients and stir until completely combined.
- Transfer the batter to the prepared baking cases and fill them evenly between the 12 muffin cases. Bake the muffins for 16-18 minutes or until baked through.
- Cool the muffins for 5 minutes in the muffin tray and then transfer to a cooling rack.
Nutritional information per serving
Kcal
219.2
Fat
6.7g
Carbs
34.6g
Protein
5.1g
Fibre
0.8g
Sugars
15.5g
