Gluten Free Sweet Potato Muffins
Discover the perfect blend of wholesome ingredients and indulgent flavor with these Gluten Free Sweet Potato Muffins! Made with creamy mashed sweet potato, warm spices like cinnamon and nutmeg, and naturally sweetened with honey, these muffins are a cozy, nutritious treat ideal for breakfast or snacking. They're crafted with gluten-free all-purpose flour and come together effortlessly in just 15 minutes of prep, making them a great option for busy mornings or meal prep. Moist, fluffy, and optionally studded with crunchy pecans or walnuts, these muffins are dairy-free, full of fiber, and endlessly satisfying. Whether served warm with a pat of butter or enjoyed on the go, these gluten-free sweet potato muffins are a must-try for anyone craving a healthy and delicious baked good.
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed)
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.25 cup Coconut oil (melted)
- 0.3 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the tins.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, mix the mashed sweet potato, eggs, melted coconut oil, honey, and vanilla extract until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until no dry streaks remain.
Fold in the almond milk a little at a time to achieve a smooth and slightly thick batter. If using, fold in the chopped pecans or walnuts at this stage.
Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 280.3 g | 102% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 77.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 447 mg | 34% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1001 mg | 21% | |
*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.
