Gluten free Sweet Potato Muffins

Sweet potato muffins are usually something I reserve for the fall, however, being Jasper’s favorite food, we have them on hand often. I needed to use them up, so this is what we did with them. It is modified from the Gluten Free Bistro Blog.

1 cups GF flour (I used Bob’s Red Mill)
1 cup almond pulp (left over from homemade almond milk, could use other flour or 2 cups GF flour)
2/3 cup sugar
3 tsp. baking powder
1 tsp. baking soda
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup hemp milk (could use any kind)
1/2 cup coconut oil
2 Tbs unsulphered molasses
2 eggs
2 tbsp.  pure vanilla extract
1 1/2- 2 cups sweet potatoes

Preheat oven to 350° F. Combine dry ingredients. In cuisinart, combine liquid. Add together and fill muffin pans. Bake for 30-40 minutes.

**I used raw sugar, but you could certainly experiment with healthier alternatives. I know I plan too! I will keep you posted.

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