Sweet Potato Cinnamon Muffins

By flour_arrangements

A dairy and gluten free muffin that doesn't taste dairy or gluten free...it's really good, try it :). It's an easy recipe that yields a perfect muffin!

Ingredients

• Topping:
• 1/2 cup cooked and pureed sweet potatoes (cooked with agave nectar, apricot marmalade and apple juice, use about 3 TBSP of the juice when you puree it)
• 1 TBSP molasses
• 1 egg
• 3 TBSP canola oil
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup white rice flour
• 1/3 cup tapioca flour
• 1/3 cup potato starch
• 2/3 cup granulated sugar
• 3/4 tsp xanthan gum
• 1/2 tsp cinnamon
• 1/2 cup vanilla rice milk
• 2 TBSP brown sugar
• 1/2 tsp cinnamon

Details

Servings 9

Preparation

Step 1

Preheat oven to 350

Mix all the flours, cinnamon, salt, and sugar together.

In another bowl, scramble egg, then add molasses and rice milk.

Combine in larger bowl.

Mix in sweet potato

Fill cupcake tins 3/4 of the way

Sprinkle with brown sugar/cinnamon mix

Bake at 350 for about 17 minutes