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Gluten-Free Sweet Potato Muffins

Ingredients

• 1 tbsp coconut oil (Carrington Farms)

• 1 tsp pure almond extract (McCormick)

• 2 tbsp walnuts, chopped

• 1 1/3 cup sweet potato, cooked, mashed (boiled, without skin)

• 1 tsp coconut extract (McCormick)

• 1 tsp baking powder (Shur Fine)

• 3 scoops vanilla whey protein powder (Gold Standard 100% Whey)

• 4 tbsp unsweetened flaked coconut (Bob’s Red Mill)

• 1/3 cup Truvia baking blend (net carb)

• 1 tsp baking soda

• 6 tbsp liquid egg whites (All Whites - 100%)

• 1/2 tsp salt

#spreadparadise #glutenfreerecipes #dairyfreerecipe #allergenfree #vegan

2025/1/13 Edited to

Gluten-free baking can sometimes be a challenge, but these sweet potato muffins offer a delightful solution for those avoiding gluten. Sweet potatoes are packed with nutrients, including fiber and vitamins, making them a healthier alternative to traditional muffin recipes. Utilizing ingredients such as coconut oil and almond extract not only adds flavor but also enhances the texture. The addition of protein powder helps to create a satisfying treat that can keep you energized throughout the day. When preparing these muffins, ensure your sweet potatoes are cooked thoroughly and mashed smoothly for the best consistency. This recipe is versatile; you can incorporate other add-ins like dark chocolate chips or dried fruits to customize your muffins according to your taste preferences. Baking gluten-free can produce excellent results if you follow the correct ratios and bake times. Consider storing your muffins in an airtight container to maintain freshness. Enjoy these muffins fresh out of the oven or as a delightful snack throughout the week. They also make for a great addition to any brunch table, appealing to both gluten-free and non-gluten-free guests alike. With the right ingredients and a bit of creativity, gluten-free baking can be just as satisfying as traditional methods. Don't hesitate to experiment and enjoy the process!

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