Sweet Potato Cinnamon Muffins
A dairy and gluten free muffin that doesn’t taste dairy or gluten free…it’s really good, try it :). It’s an easy recipe that yields a perfect muffin!
Yields: 9-10 servings
| 1/2 | cup cooked and pureed sweet potatoes (cooked with agave nectar, apricot marmalade and apple juice, use about 3 TBSP of the juice when you puree it) |
| 1 | TBSP molasses |
| 1 | egg |
| 3 | TBSP canola oil |
| 1/2 | tsp baking soda |
| 1 | tsp baking powder |
| 1/2 | tsp salt |
| 2/3 | cup white rice flour |
| 1/3 | cup tapioca flour |
| 1/3 | cup potato starch |
| 2/3 | cup granulated sugar |
| 3/4 | tsp xanthan gum |
| 1/2 | tsp cinnamon |
| 1/2 | cup vanilla rice milk |
| Topping: | |
| 2 | TBSP brown sugar |
| 1/2 | tsp cinnamon |
Preheat oven to 350
Mix all the flours, cinnamon, salt, and sugar together.
In another bowl, scramble egg, then add molasses and rice milk.
Combine in larger bowl.
Mix in sweet potato
Fill cupcake tins 3/4 of the way
Sprinkle with brown sugar/cinnamon mix
Bake at 350 for about 17 minutes
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