Creado con IA
Gluten-Free Sweet Potato Pecan Muffins
40 min 415 kcal por ración Fácil
Ingredientes
4 Raciones
- gluten-free flour2 cups
- mashed sweet potatoes1 cup
- chopped pecans1/2 cup
- almond milk1/2 cup
- honey1/4 cup
- eggs2 large
- coconut oil1/4 cup
- baking powder1 tsp
- vanilla extract1 tsp
- cinnamon1/2 tsp
- salt1/4 tsp
Preparación
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
- 3
In another bowl, mix the mashed sweet potatoes, almond milk, honey, eggs, coconut oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Fold in the chopped pecans.
- 6
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 9
Enjoy your Gluten-Free Sweet Potato Pecan Muffins!
