Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins calories by ingredient
Introduction
Came up with this simple breakfast muffin while experimenting with different gluten-free flours in my pantry. Came up with this simple breakfast muffin while experimenting with different gluten-free flours in my pantry.Number of Servings: 12
Ingredients
-
1 egg, beaten
2 tablespoons coconut oil
1 can (15 ounces) sweet potato puree
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup almond milk
1 cup oat flour
1 cup sorghum flour
1/2 cup flax meal
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Tips
Use paper muffin-tin liners to ease cleanup.
Directions
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.