These gluten free muffins are a delicious, simple way to pack extra veggies into your kids. Flavored with cinnamon and pumpkin pie spice, these are a kid-favorite. They freeze well for grab and go snacks.
Instructions
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Preheat the oven and prep the pan. Preheat the oven to 400°F. Spray the muffin tin with non stick cooking spray.
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Whisk the dry ingredients. To the medium mixing bowl whisk together the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
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Whisk the wet ingredients. To the large mixing bowl combine the granulated sugar, eggs, vegetable oil, and vanilla. Stir in the soy milk.1 ½ cups granulated sugar,3 large eggs,½ cup vegetable oil,½ cup soy milk,1 teaspoon vanilla extract
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Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until just about combined. Add the mashed sweet potatoes and mashed banana. Stir until just blended. Divide equally into the muffin tin.2 medium sweet potatoes, cooked and mashed,1 large overripe banana, mashed
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Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
