Gluten-Free Sweet Potato Muffins

I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. —Kallee Krong-Mccreery, Escondido, California

• 

  Total Time

  Prep: 20 min. Bake: 25 min.
• 

  Makes

  1 dozen

Ingredients

• 2-1/4 cups gluten-free all-purpose baking flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 3 large eggs, room temperature
• 1 cup mashed sweet potatoes
• 2/3 cup honey
• 2 tablespoons coconut oil, melted
• 1 tablespoon olive oil
• 1 teaspoon vanilla extract
• 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon

Directions

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Combine topping; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 231 calories, 5g fat (3g saturated fat), 47mg cholesterol, 217mg sodium, 44g carbohydrate (25g sugars, 3g fiber), 4g protein.

Taste of Home Editors