Gluten-Free Sweet Potato Muffins

Ingredients

MUFFINS

2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

3 large eggs, room temperature

1 cup mashed sweet potatoes

2/3 cup honey

2 tablespoons coconut oil, melted

1 tablespoon olive oil

1 teaspoon vanilla extract

TOPPING (Optional)

3 tablespoons sugar

1/4 teaspoon ground cinnamon

Directions

Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened.

Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.