Snack

Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins is for Breakfast, Snack.

Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins takes 30 minutes to prepare.

Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins takes 22 minutes to cook.

Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins makes 12 servings.

The ingredients for Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins are:

1 egg, beaten
2 tablespoons coconut oil
1 can (15 ounces) sweet potato puree
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup almond milk
1 cup oat flour
1 cup sorghum flour
1/2 cup flax meal
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Here is how you make Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins:

Preheat oven to 375 degrees.In a medium bowl, stir together egg, oil, sweet potato puree, sugar, vanilla and almond milk. Set aside.In a large bowl, combine oat and sorghum flours, flax meal, baking powder, cinnamon and ginger. Add the wet ingredients to the dry ones, stirring until just combined.Spoon into a 12-muffin tin and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove muffin tin from oven and let cool on a baking rack.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SKINNYGAIL.

The nutritional information for Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 190.6

• Total Fat: 6.6 g
• Cholesterol: 15.5 mg
• Sodium: 117.0 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.2 g
• Protein: 5.5 g

The dietary needs meet for Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins is Gluten Free