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Home > Recipes > Gluten Free Sweet Potato Muffins
Author:

Kevin Curry

Gluten Free Sweet Potato Muffins

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It’s no secret that sweet potato muffins are one of my favorite foods. Growing up in the south (Texas), I’ve had my fair share of it and in many different forms. While it’s good year-round, during the fall it kinda takes on a new meaning for me. With the colder weather (and the crockpot or Instant Pot creating warming recipes), sweet potato in the fall reminds me of comfort food.

So, I try to sneak it into my diet whenever I can, especially during this time of year, because it reminds me of my mom’s home-cooking. To that end, I made this simple gluten-free sweet potato muffin recipe.

It’s pretty minimal and carefully incorporates the typical flavors of the south – cinnamon, maple, and sweet potato. It’s so good, I WOULD even recommend this dish at the Thanksgiving table which, as you may or may not know, is pretty much the Superbowl of cooking where I’m from! But this calorie-conscious makeover can absolutely stand on its own… Bet.

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Gluten Free Sweet Potato Muffins

Ingredients for 9 muffins

* Optional Substitution Note

    • 1 cup (~230g) baked sweet potato flesh, no skin
    • Dry
    • 1 1/2 cups (~168g) superfine almond flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • pinch of salt
    • 2 teaspoons cinnamon
    • Wet
    • 3 eggs (or vegan egg replacement)
    • 1/4 cup olive oil (OR coconut oil or avocado oil)
    • 1/4 cup almond milk
    • 1/4 cup maple syrup (OR agave or honey)
    • 1 tablespoon vanilla extract

 

    • 1/3 cup raw chopped pecans (optional)

 

STEPS

Step 1

Set oven to 400F.

Step 2

Poke a few holes in 2 small, raw sweet potatoes and place them on a baking sheet. Bake in the oven for about 45 minutes or until soft. Once baked, allow them to cool, then chop off the ends and remove the skin. Set aside.

Step 3

In a bowl, mix together the wet ingredients.

Step 4

In a larger separate bowl, mix together the dry ingredients.

Step 5

Add the wet ingredients to the dry ingredients and mix together using a spatula. Fold in the cooled, baked sweet potato and, if desired, chopped pecans.

Step 6

Lightly spray a muffin pan with nonstick baking spray or olive oil. Evenly divide the batter. Bake in the oven for 20 minutes, or until the top is golden brown and you can easily pierce it with a toothpick and it comes out clean.

Step 7

Allow them to cool for a few minutes in the tray, then remove them from the molds. Enjoy!

Gluten Free Sweet Potato Muffins

Kevin Curry


Prep 45min
Cook 20min
Total 1h 5min

Category
Calories 252

    • 1 cup (~230g) baked sweet potato flesh, no skin
    • Dry
    • 1 1/2 cups (~168g) superfine almond flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • pinch of salt
    • 2 teaspoons cinnamon
    • Wet
    • 3 eggs (or vegan egg replacement)
    • 1/4 cup olive oil (OR coconut oil or avocado oil)
    • 1/4 cup almond milk
    • 1/4 cup maple syrup (OR agave or honey)
    • 1 tablespoon vanilla extract

 

    • 1/3 cup raw chopped pecans (optional)

 


  1. Set oven to 400F.

  2. Poke a few holes in 2 small, raw sweet potatoes and place them on a baking sheet. Bake in the oven for about 45 minutes or until soft. Once baked, allow them to cool, then chop off the ends and remove the skin. Set aside.

  3. In a bowl, mix together the wet ingredients.

  4. In a larger separate bowl, mix together the dry ingredients.

  5. Add the wet ingredients to the dry ingredients and mix together using a spatula. Fold in the cooled, baked sweet potato and, if desired, chopped pecans.

  6. Lightly spray a muffin pan with nonstick baking spray or olive oil. Evenly divide the batter. Bake in the oven for 20 minutes, or until the top is golden brown and you can easily pierce it with a toothpick and it comes out clean.

  7. Allow them to cool for a few minutes in the tray, then remove them from the molds. Enjoy!


Nutrition per serving

Calories252cal
Protein7g
Fats19g
Carbs14g
Fiber3g
Sugar8g
5.0
(Based on 2 reviews)

Reviews

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  1. Sep 29 2023

    Really good! I definitely think nuts are needed. I used macadamia nuts and it was tasty! Printing this one out for my recipe book.

Details

Prep 45min
Cook 20min
Total 1h 5min

Nutrition per serving

Calories252cal
Protein7g
Fats19g
Carbs14g
Fiber3g
Sugar8g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!