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Gluten-Free Sweet Potato Muffins

by Nensi Beram
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Gluten-Free Sweet Potato Muffins

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • 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.

Gluten-Free Sweet Potato Muffins

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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. 

Gluten-Free Sweet Potato Muffins

Tips and how-tos

How to bake sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless baked sweet potato flesh in a blender or food processor (check How to bake sweet potatoes for instructions).
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Gluten-Free Sweet Potato Muffins
 
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Gluten-Free Sweet Potato Muffins

Gluten-Free Sweet Potato Muffins

Nensi Beram
Gluten-Free Sweet Potato Muffins are soft, moist, and full of flavors. Serve for breakfast or as a healthy snack. Dietary requirements: vegan, gluten-free, and soy-free.
Prep Time 20 minutes
Cook Time 25 minutes
Cuisine Gluten-free, Vegan
Servings 8
Calories 243 kcal

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. 
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Sweet Potato Muffins
Serving Size
 
8
Amount per Serving
Calories
243
% Daily Value*
Fat
 
13
g
20
%
Sodium
 
118
mg
5
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword sweet potato dessert recipes, sweet potato muffins

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2 comments

Agnieszka May 19, 2023 - 12:53 pm

what can you swap to add eggs?

Reply
Nensi Beram June 2, 2023 - 4:55 pm

Hi, Agnieszka! Instead of 80 ml coconut oil, use half of the amount and then just add an egg or two. That should work!

Reply

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