Gluten, Dairy And Soy Free Sweet Potato Muffins

Name: Gluten, Dairy And Soy Free Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dairy-free soy-free margarine, softened (I like Earth Balance Soy-Free); 1 1/4 cups sugar; 2 eggs; 1 1/4 cups cooked mashed sweet potato; 1/4 cup coconut milk (use light if you like); 3/4 cup brown rice flour; 3/4 cup quinoa flour; 2 teaspoons gluten free baking powder (I use Clabber Girl); 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup raisins (optional) or 1/2 cup dried cranberries (optional); 1/4 cup pecans (optional) or 1/4 cup walnuts (optional)

Servings: persons

1/2 cup dairy-free soy-free margarine, softened (I like Earth Balance Soy-Free)
1 1/4 cups sugar
2 eggs
1 1/4 cups cooked mashed sweet potato
1/4 cup coconut milk (use light if you like)
3/4 cup brown rice flour
3/4 cup quinoa flour
2 teaspoons gluten free baking powder (I use Clabber Girl)
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins (optional) or 1/2 cup dried cranberries (optional)
1/4 cup pecans (optional) or 1/4 cup walnuts (optional)

1
You can bake, boil, microwave or steam the sweet potatoes. I personally like to bake them, let them cool, and then slice them in half and scoop the meat out with a large spoon. Mash the meat up and make sure there are no strings--nobody likes a stringy muffin!
2
Preheat oven to 375u00b0.
3
Cream the margarine until it is light and fluffy. Slowly add the sugar and beat on medium speed. Then add the eggs one at a time, beating well after each addition.
4
Add the sweet potato mash and coconut milk to the egg mixture. Stir well to combine.
5
In a separate bowl combine the rice flour, quinoa flour, baking powder, salt, cinnamon and nutmeg.
6
Add the dry mixture to the wet mixture, stirring until just combined. Fold in the dried fruit and nuts if using.
7
Grease a muffin tin with a bit more margarine. Spoon the batter into the cups, filling about 3/4 full.
8
Combine an additional 2 tbsp sugar and 1/4 tsp cinnamon and sprinkle generously over muffins.
9
Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

604

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dairy-free soy-free margarine, softened (I like Earth Balance Soy-Free), 1 1/4 cups sugar, 2 eggs, 1 1/4 cups cooked mashed sweet potato, and more.

Yes, Gluten, Dairy And Soy Free Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!