Gluten Free Disappearing Sweet Potato Muffins
Soft, tender, and bursting with cozy fall flavors, these Gluten-Free Disappearing Sweet Potato Muffins are a wholesome treat everyone will love. Made with naturally sweet mashed sweet potato, nutrient-rich gluten-free all-purpose flour, and healthy coconut oil, these muffins are spiced with cinnamon and nutmeg for a warm, aromatic kick. Sweetened with coconut sugar and optionally studded with crunchy walnuts or pecans, they’re a guilt-free indulgence perfect for breakfast, snacking, or dessert. Ready in just 40 minutes, these easy-to-make muffins are as irresistible as they are nutritious, making them a go-to option for gluten-free baking enthusiasts. Perfectly moist and freezer-friendly, they’ll disappear faster than you can say “sweet potato.”
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Sweet potato (mashed)
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Coconut sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.25 cup Coconut oil (melted and cooled)
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
In another bowl, whisk together the mashed sweet potato, eggs, melted coconut oil, vanilla extract, and unsweetened almond milk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix the batter.
If using, fold in the chopped walnuts or pecans for an added crunch.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
