Gluten Free Sweet Potato Muffins

These Gluten Free Sweet Potato Muffins are the perfect way to use up leftover sweet potatoes. This recipe with sweet potato mash is so soft and flavorful. It can also be made with canned pumpkin for a similar taste and texture. They are gluten free, dairy free, soy free, egg free, and nut free. This recipe is also suitable for vegans and vegetarians.

Yes, it’s September, that means everyone is racing to the store for pumpkin. Well, I wanted to hold off just a little bit longer. Instead of making pumpkin muffins I made this recipe with sweet potato mash. This recipe was made from leftover sweet potatoes but you could easily use canned sweet potato puree or canned pumpkin puree.

These gluten free sweet potato muffins are the perfect way to tip-toe into Fall flavors. They are so moist and have such a warm flavor from the Cinnamon. They are also very similar to pumpkin chocolate chip muffins. I like using sweet potato though because it’s a great way to use up leftover sweet potatoes that you baked or boiled the night before.

How to Make these Gluten Free Sweet Potato Muffins

These gluten free sweet potato muffins are incredibly easy to make. If you’re using my gluten free self rising flour blend there’s really only a few steps. Add your gluten free self rising flour blend into one bowl with your salt and cinnamon and whisk to combine. In another bowl mash up your sweet potato. If you have leftover sweet potatoes from the night before, even better. Then add in the rest of your wet ingredients and mix it up. Combine the two bowls then bake away.

If you make the self rising flour ahead of time and keep it on hand you don’t have to worry about mixing a bunch of different flours together a most gluten free recipes require.

Recommended Products

The following products are either brands or items I suggest using for these gluten free sweet potato muffins.

Food Products:
Eat or Drink’s Gluten Free Self-Rising Flour
Real Cinnamon
Earth Balance Soy Free
Better Body Foods Coconut Sugar (the cheapest one I found on Amazon)
Cane Sugar
Pure Vanilla Extract
Enjoy Life Chocolate Chips

Baking Tools:
Muffin Pan
Whisk
Mixing Bowls
OXO Pop Containers for the flour blend

Want the full shopping list for these gluten free sweet potato muffins? Find it on Amazon here. I am part of the Amazon affiliate program and that simply means at no additional cost to you I get a small commission when you use my links. It’s one little way I can continue to offer free recipes like this.

5 from 1 vote

Gluten Free Sweet Potato Muffins

A soft and warm muffin recipe that's perfect for Fall. These gluten free sweet potato muffins are a great way to use up leftover sweet potato. They are gluten free, dairy free, soy free, egg free, and vegan.

Prep Time15 mins

Cook Time27 mins

Course: Baked Good, Baking, Breakfast, Dessert

Cuisine: American

Keyword: egg free, gluten free, nut free, soy free, vegan

Servings: 12 Muffins

Calories: 177kcal

Author: Emily Meyer | Eat or Drink

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Ingredients

Dry Ingredients

• 1 1/2 cups Eat or Drink’s gluten free self-rising flour blend <– click for recipe
• 1/8 teaspoon salt
• 3 teaspoons cinnamon

Wet Ingredients

• 1/4 cup melted dairy free butter
• 2/3 cup coconut sugar
• 1/4 cup cane sugar
• 2/3 cup unsweetened dairy free milk almond milk, cashew milk, oat milk, rice milk, etc. will work
• 3/4 cup cooked and peeled sweet potato – canned pureed sweet potato works too
• 2 teaspoon pure vanilla extract

optional:

• 1/4 cup dairy free chocolate chips

Instructions

• Preheat oven to 350°F and grease a muffin pan.
• Whisk all of your dry ingredients and set aside. Whisk your wet ingredients in another bowl making sure to smooth out the sweet potato.
• Pour your wet ingredients into your dry ingredients and mix until combined. Add chocolate chips and mix again just until combined.
• Scoop your muffin mix into your muffin pan using a size 40 cookie scoop or with two spoons. Fill each cup about 3/4 of the way up.
• Bake your muffins in the center of the oven for 25 – 27 minutes or until a toothpick inserted in the center is no longer wet.
• To avoid soggy muffin bottoms flip your muffins out onto a towel and let them cool. Enjoy!

Notes

For this recipe, I used a leftover baked sweet potato that I mashed for this recipe. You can also use a boiled sweet potato that has been peeled and mashed, canned pureed sweet potato, or canned pureed pumpkin.

Store these muffins in a sealed container on the counter for about 4 days or in the freezer for 2-3 months.

 

Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition

Calories: 177kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 91mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1386IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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