Sweet Potato Carrot Muffins (gluten free)

Sweet Potato Carrot Muffins (Gluten Free)
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These extra-moist muffins are full of flavor. The combination of sweet potato flour, carrots, and spices come together to make this delicious morning muffin a treat for chilly fall days or any time of year.
Servings
12 muffins
Servings
12 muffins
Sweet Potato Carrot Muffins (Gluten Free)
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These extra-moist muffins are full of flavor. The combination of sweet potato flour, carrots, and spices come together to make this delicious morning muffin a treat for chilly fall days or any time of year.
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 3/4 cup Zócalo Sweet Potato Flour
  • 3/4 cup rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves Allspice
  • 1/2 cup Puremiel Honey
  • 1 egg
  • 1/2 cup buttermilk (may sub 1 ½ tsp vinegar +1/2 c milk – let stand for 5 min)
  • 1/3 cup Spanish olive oil
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups carrots - grated
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease a muffin tin and set aside.
  3. In a large bowl, mix together the dry ingredients- flours, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and allspice. Set aside.
  4. In a medium bowl, mix together the wet ingredients- honey, egg, buttermilk, oil, vanilla, and then mix in the carrots, raisins and nuts. Pour the wet ingredients into the try and stir until well combined.
  5. Pour the batter into the muffin tin until each cup is ¾ full.
  6. Bake for about 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe Notes

(*note: to make vegan omit egg and instead add 1 tablespoon ground flax + 3 Tablespoons warm water and allow to stand for 5 minutes. Also add 1/2 teaspoon xanthan gum)

Recipe developed by Heather Curtis

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