Recipe characteristics
- Quick and easy to make
- Only one bowl needed
- Muffins are soft, moist, and full of flavors
- Sweet potato puree and gingerbread spice mix complement each other perfectly
- Serve muffins for breakfast or as a healthy snack
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Agave nectar: You can substitute it with maple syrup.
- Coconut oil: It provides a rich taste and more flavor overall. When using coconut oil, make sure all the ingredients are at room temperature.
- Rice milk: Substitute it with soy milk, oat milk or almond milk. Or, if not vegan, use regular milk.
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat oven to 180° C. Grease muffin tins with coconut oil.
Step 2
In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, baking powder, and gingerbread spice mix.
Step 3
Add sweet potato puree, agave syrup, coconut oil, and 1 tablespoons of rice milk, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Step 4
Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
Step 5
Make sure you let your muffins cool for at least 5 minutes before removing them from the tins.
Tips and how-tos
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Gluten-Free Sweet Potato Muffins
Ingredients
- 80 g white rice flour
- 80 g oat flour
- 40 g super fine almond flour
- 2 teaspoons baking powder
- 1/2-1 teaspoon gingerbread spice mix
- 200 g sweet potato puree
- 100 ml agave
- 80 ml coconut oil
- 20 ml rice milk approx. 1-2 tablespoons
Instructions
- NOTE: Batter and dough made with room temperature ingredients will yield the best results.
- Preheat oven to 180° C. Grease muffin tins with coconut oil.
- In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, baking powder, and gingerbread spice mix.
- Add sweet potato puree, agave syrup, coconut oil, and 1 tablespoons of rice milk, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
- Make sure you let your muffins cool for at least 5 minutes before removing them from the tins.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.