Gluten Free Vegan Sweet Potato Muffins Recipe

Name: Gluten Free Vegan Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups gluten-free flour, mix; 3/4 teaspoon xanthan gum; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger; 1/4 teaspoon allspice; 2 cups mashed sweet potatoes; 1/2 cup vegetable oil; 3/4 cup agave syrup; 1 teaspoon vanilla; 1/2 cup raisins; 1/2 cup cranberries; 1/2 walnuts (optional)

Servings: persons

3 cups gluten-free flour, mix
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
2 cups mashed sweet potatoes
1/2 cup vegetable oil
3/4 cup agave syrup
1 teaspoon vanilla
1/2 cup raisins
1/2 cup cranberries
1/2 walnuts (optional)

1
Preheat oven to 350u00b0F In a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together well.
2
In a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
3
Add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
4
Fold in the raisins and cranberries.
5
Spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
6
Bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Makes 18 muffins.
7
Or you can make one 9 by 5 loaf, Grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. Bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 cups gluten-free flour, mix, 3/4 teaspoon xanthan gum, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and more.

Yes, Gluten Free Vegan 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.

Gluten Free Vegan Sweet Potato Muffins

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