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Gluten Free Sweet Potato, Pumpkin and Garlic Muffins

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Ingredients

Makes 8 muffins

  • 1 cup oat flour
  • ½ cup yellow cornmeal
  • 2 tablespoons arrowroot powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 garlic cloves
  • ½ cup sweet potato puree
  • ½ cup pumpkin puree
  • 1/3 cup unsweetened almond milk
  • Juice of half a lemon
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with paper liners.
  3. Add the oat flour to a large mixing bowl with the cornmeal, arrowroot powder, baking powder, and baking soda. Whisk to combine.
  4. Mince the garlic then use the tines of a fork to mash into a paste.
  5. Add this to the bowl along with both purees, the milk, and lemon juice followed by the salt and pepper.
  6. Mix until well incorporated.
  7. Fill each muffin cup about ¾ of the way with batter.
  8. Place into the oven to bake for 25 minutes or until a tester comes out clean when inserted in the center.
  9. Remove from the oven and set aside to cool for 10 minutes before serving.
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