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.
2 comments
what can you swap to add eggs?
Hi, Agnieszka! Instead of 80 ml coconut oil, use half of the amount and then just add an egg or two. That should work!