Gluten Free Apple Cinnamon Muffins Recipes
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
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- 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 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; 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 : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN FREE APPLE CINNAMON MUFFINS
This recipe was in a handbook given to me by the Coeliac Society - Melbourne. I think they taste rather good.
Provided by SandraMK
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients in a bowl.
- Mix the wet ingredients in another bowl and quickly add to the dry ingredients.
- Add any additional flavourings and stir very briefly.
- Put into greased or paper lined muffin cups and bake in a moderate oven (180 degrees) until golden and firm to the touch.
- Makes about 12 medium sized muffins.
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