These gluten free Sweet Potato Muffins are perfectly spiced and not too sweet. Packed with goodness and nutrients, they make a delicious and easy breakfast. Or a great snack at any time of the day. (optional dairy free)
50gunsalted butter/dairy free spread/coconut oil butter should be softened; coconut oil should be melted
120gsoft light brown sugar or coconut sugar
3largeeggs UK large
200gFull Green Sweet Potato Vegi Rice (1 bag) or equivalent weight mashed/riced cooked sweet potato
Prepare a muffin tin ready with medium-sized muffin cases.
Preheat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the dry ingredients (flour; almonds; psyllium; salt, baking powder; bicarbonate of soda; spices) and set aside. TIP : weigh into an airtight container and shake vigorously to mix.
Beat together the butter/spread/melted coconut oil with the brown sugar until light and fluffy.
Add and beat in the eggs one at a time until well blended and slightly lighter in colour.
Add the sweet potato and vanilla extract and beat again until well-blended.
Add the dry ingredients to the wet mix and lightly fold through until evenly blended.
Spoon the batter into the muffin cases (about two-thirds full) and smooth the tops.
Bake for 12 to 14 minutes until firm and springy (be careful not to over-bake, or the muffins will become dry).
Carefully remove from the tray and place on a wire rack to cool completely (cover with a clean cloth whilst cooling)
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is rice-based), the texture may be slightly different and more liquid may be required.