2/3cupsugaryou can replace half the sugar with packed brown sugar
1/3cupmild tasting oil
2eggsor 2 T ground flax seed mixed with 6 T hot water until thick
1cupsweet potato puree
1 1/2teaspoonsgluten free vanilla extract
1 1/3cupsgluten free bean based flour blend4 1/2 T garfava flour, 2 1/3 T sorghum flour, 7 T potato or corn starch, and 7 T tapioca flour
3/4teaspoonxanthan gum
3/4teaspoonbaking soda
3/4teaspoonbaking powderif egg free, increase to 1 teaspoon
2teaspoonsground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonsalt
Instructions
Preheat oven to 350 degrees F. Grease bread pan or line muffin cups with cupcake liners.
In a mixing bowl of a stand mixer, beat sugar, oil and eggs until well combined. Add sweet potato puree and vanilla and blend well.
In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients into the wet mixture and mix until just combined. Scrape down sided of bowl and mix again.
Pour the batter into prepared baking pan. Bake in a pre-heated oven 55-60 minutes for 8x4 1/2 bread pan, or 35-40 minutes for muffins, or until a wooden pick inserted into the center emerges clean. If desired, sprinkle with finely chopped toasted pecans or walnuts prior to baking.
To freeze extra muffins: After muffins are cooled, store in a freezer container or freezer bag, removing as much air as possible, seal, label and freezer. To serve, thaw muffin before eating.