Sweet Potato Muffins- Gluten Free
These naturally sweet, sweet potato muffins are gluten free, dairy free and chock full of healthy protein and fat. They are great for breakfast or a midday snack.
Ingredients
- 3/4 cup chickpea flour
- 3/4 cup brown rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 3 tbsp hemp seed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1 1/2 cups mashed cooked sweet potato
- 1/3 cup coconut oil
- 1/3 cup organic full fat coconut milk
- 1/4 cup maple syrup
- 1/2 – 3/4 cup chopped pecans
Directions
- Mix dry ingredients in a bowl
- Add in wet ingredients and mix well. Stir in nuts
- Fill muffin tin and bake 350F for 25 minutes or until done
- Store in fridge
Original Recipe by Shirley Plant
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
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