Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 egg, beaten2 tablespoons coconut oil1 can (15 ounces) sweet potato puree1/4 cup granulated sugar1 teaspoon vanilla extract1/4 cup almond milk1 cup oat flour1 cup sorghum flour1/2 cup flax meal2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon ground ginger
Preheat oven to 375 degrees.
In a medium bowl, stir together egg, oil, sweet potato puree, sugar, vanilla and almond milk. Set aside.
In a large bowl, combine oat and sorghum flours, flax meal, baking powder, cinnamon and ginger.
Add the wet ingredients to the dry ones, stirring until just combined.
Spoon into a 12-muffin tin and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove muffin tin from oven and let cool on a baking rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYGAIL.
In a medium bowl, stir together egg, oil, sweet potato puree, sugar, vanilla and almond milk. Set aside.
In a large bowl, combine oat and sorghum flours, flax meal, baking powder, cinnamon and ginger.
Add the wet ingredients to the dry ones, stirring until just combined.
Spoon into a 12-muffin tin and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove muffin tin from oven and let cool on a baking rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYGAIL.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 6.6 g
- Cholesterol: 15.5 mg
- Sodium: 117.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.2 g
- Protein: 5.5 g
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