Gluten Free Sweet Potato Muffins

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 252
Protein 7g
Fat 19g
Carbs 14g
Total Time 1 hour 5 minutes

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.


Gluten Free Sweet Potato Muffins


Maple Pecan Sweet Potato Muffins

Ingredients for 9 muffins

  • 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!

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