There’s something about the smell of warm sweet potato muffins filling up the kitchen that takes me straight back to my grandma’s house. She didn’t care much for store-bought desserts—everything came from scratch, with love and a little extra cinnamon.
These muffins?
They’re soft, lightly spiced, and just the right amount of sweet.
Plus, they’re gluten-free and packed with wholesome ingredients. Perfect for breakfast, a snack, or even a healthy-ish treat.
Variations & Substitutions
- Nut-Free? Skip the nuts or swap them for pumpkin seeds.
- No eggs? Use 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit for 5 min).
- Dairy-Free? Stick with coconut oil and almond milk.
- More protein? Add 1 scoop of vanilla protein powder and increase almond milk by 2 tablespoons.
Serving Suggestions
These muffins are best served warm with a little butter or almond butter. They also make a great grab-and-go breakfast with a cup of coffee or tea. Store leftovers in an airtight container at room temp for up to 3 days, or freeze them for later!
Gluten-Free Sweet Potato Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Soft, fluffy, naturally sweet muffins made with roasted sweet potatoes, warm spices, and wholesome ingredients. Perfect for breakfast or snacking!
Ingredients
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional, but highly recommended!)
Wet Ingredients:
- 1 cup mashed sweet potato (roasted, not boiled)
- ½ cup pure maple syrup (or honey)
- ⅓ cup melted coconut oil (or butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or any milk)
Add-ins (Optional, But Delicious!):
- ½ cup chopped pecans or walnuts
- ½ cup dark chocolate chips
- ¼ cup raisins or dried cranberries
Instructions
Step 1: Roast the Sweet Potato for Maximum Flavor
Preheat your oven to 400°F (200°C). Poke a medium sweet potato with a fork, wrap it in foil, and bake for 45-50 minutes until soft. Let it cool, then mash until smooth. Roasting brings out the natural sweetness—boiling just won’t give you the same deep, caramelized flavor.
Step 2: Prep the Muffin Batter
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the mashed sweet potato, maple syrup, coconut oil, eggs, vanilla extract, and almond milk until well combined.
- Gradually add the wet ingredients into the dry ingredients, stirring gently. Don’t overmix! A few lumps are totally fine.
- Fold in your add-ins—nuts, chocolate chips, or dried fruit—if using.
Step 3: Bake
- Fill muffin liners ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use roasted sweet potatoes for the best flavor. Maple syrup keeps them naturally sweet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: ~9g
- Sodium: ~150mg
- Fat: ~8g
- Saturated Fat: ~4g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~3g
- Protein: ~3g
- Cholesterol: ~30mg
