Sweet Potato Muffin Gluten free test

 

Sweet Potato Muffin Gluten free: 350ºF 25 minutes 

note 1st batch: these took longer to finish baking and did not have a good spring. there were no eggs in the recipe and next batch i want to make a flax egg or psyllium husk. 

note 2nd batch: 1 TB psyllium 1 TB flax / 1/4 cup water. using avocado oil instead of butter. 1 TB baking powder. 400°f 10 min reduce to 350° rest of time

WET

1 cup/ 240g mashed sweet potato (roast in jacket 400ºF 40 minutes)

1/2 cup sweetener maple syrup (replace with 3/4 cup allulose) 

1/4 liquid - almond milk, soda water etc 

1/4 cup melted fat: butter or coconut oil - 2nd batch 1/3 cup avocado oil 

* 2 TB psyllium/ 6 TB water 

DRY

3/4 cup gluten free flour 

1/4 cup almond flour

2 tsp baking powder 

1 tsp cinnamon 

1/2 tsp ginger 

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt 

MAKE 

combine dry ingredients together.

In a mixer or bowl mix the mashed sweet potatoes, sweetener of choice, liquid of choice and melted fat of choice.

Gradually add in the dry ingredient to the wet and mix until just combine.

Scoop the batter into a muffin tin with paper cups and bake 350ºF for 25-30 minutes or until a toothpick comes out clean. 

Cool before serving.