"Get ready to be amazed! These unbelievably moist and flavorful muffins are not only gluten-free and vegan, but they're also made with wholesome sweet potatoes. A guilt-free indulgence you'll want to bake again and again."
Ingredients:
- Naturally White cake Mix (16 oz.)
- 3 1/2 cups GF Pancake Mix (20 oz.)
- Or 3 1/4 cups Gluten-Free All Purpose Flour, 2 tbs. sugar and 2 tbs. baking powder
- 2 tablespoons of cinnamon, 4 tablespoons of cocoa
- 3 cups of baked sweet potatoes
- 1 cup of Tofutti sour cream
- 3 small bananas or 2 large, mashed
- 1/4 cup of honey
- 2 cups of raisins
- 3 cups of walnuts or pecans
- 1 cup of ground flax meal
- 3 cups of boiling water
- 2 large muffin molds
Baking Instructions:
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Combine Wet Ingredients: In a large bowl, whisk together flaxseed, cinnamon, boiling water, and honey. Mash in the bananas. Stir in the mashed sweet potatoes.
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Combine Wet and Dry Ingredients: Stir in the remaining ingredients (except for the muffin liners).
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Prepare Muffin Pans: Line muffin tins with paper liners.
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Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups.
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Bake: Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool: Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
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