- 0.75 cup Mashed Cooked Sweet Potato
- 1 cup Gluten-Free Flour Blend
- 0.5 tsp Ground Ginger
- 0.5 tsp Cinnamon
- 1 tsp Baking Powder
- 2 tbsp Maple Syrup
- 2 tbsp Coconut Oil
- 1 Egg
- 0.25 cup Lactose-Free Milk
Directions
- Preheat oven to 350°F.
- Mix wet and dry ingredients separately, then combine.
- Divide into muffin tin and bake 18–20 mins.
Nutrition Facts
| Total Servings | 8–10 Standard Muffins |
| Single Serving Size | 1 muffin |
| Amount Per Serving | |
| Calories | 145 |
| Total Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Protein | 3 g |
