Name: Gluten-Free Sweet Potato Muffins
Prep time: 20 min
Cook time: 25 min
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)

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Recipe characteristics
Notes on ingredients
How to make it
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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.

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.

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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