RECIPE: Gluten-Free Sweet Potato Mini-Muffins

RECIPE: Gluten-Free Sweet Potato Mini-Muffins

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Ingredients: 

1 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
1-1/2 tsp xantham gum
1 cup mashed roasted sweet potatoes
1/2 cup honey
1/4 cup melted coconut oil
2 eggs
1 Tbsp vanilla
1/4/ tsp apple cider vinegar or lemon juice


Directions: 

1.  Preheat oven to 350F and grease or line mini-muffin pan.
2. Whisk all dry ingredients together and set aside.
3.  Blend all wet ingredients together in a separate bowl.
4. Add in dry ingredients and stir until it comes together.
5. Spoon into mini-muffin pan. (A Wilton cookie scoop is great for this!)
6. Bake for 10-12 minutes and allow to cool before eating. 

 

Notes:

Gluten Free
Dairy Free
Nut Free
Toddler Friendly
Great for the Freezer
Great for School Lunches