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gluten free sweet potato muffins

Gluten-Free Sweet Potato Muffins Recipe

Avatar for Becky Terrell
Bright, tasty, filling and very easy to make, these gluten free sweet potato muffins are very moreish, you can not possibly eat only one!
5 from 3 votes
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Prep Time 45 minutes
Cook Time 20 minutes
Course Snack
Cuisine English
Servings 8 Muffins
Calories 212 kcal

Equipment

Ingredients
 
 

  • 125 g Self-raising Gluten-free flour
  • 1 tsp Gluten-free baking powder
  • 300 g Cooked and mashed sweet potato or butternut squash
  • 100 g Cream cheese
  • 50 g Grated parmesan cheese
  • 50 ml Vegetable oil
  • 2 Spring onions finely chopped
  • 1 Red chilli finely chopped
  • 1 Large egg
  • 1 tsp Poppy seeds (heaped teaspoon)
  • Sunflower seeds to sprinkle on top

Instructions
 

  • Peel and boil the sweet potato for about 15 minutes, then mash it and leave it to cool. If using squash, roast for about 40-45 minutes mash, and then leave to cool.
  • Preheat oven to 180℃ (Gas 5).
  • In a bowl mix the flour, baking powder, sweet potato, cream cheese, parmesan, chilli, finely chopped spring onion, and poppy seeds.
  • Add the beaten egg and oil. Mix well.
  • Divide the mixture equally into the muffin cases and sprinkle the sunflower seeds on top.
  • Bake them for 15-20 minutes.
  • Let them cool slightly, and then devour them!

Nutrition

Calories: 212kcalCarbohydrates: 20gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 39mgSodium: 231mgPotassium: 191mgFiber: 3gSugar: 3gVitamin A: 5655IUVitamin C: 10mgCalcium: 129mgIron: 1mg
Keyword muffin
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