Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins

Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins
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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
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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.

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