Ingredients
2-1/4 cups gluten-free all-purpose baking flour1/4 cup sugar1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground ginger3 large eggs, room temperature1 cup mashed sweet potatoes2/3 cup honey2 tablespoons coconut oil, melted1 tablespoon olive oil1 teaspoon vanilla extractTOPPING:3 tablespoons sugar1/4 teaspoon ground cinnamon
Preparation
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.
