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
Servings: 12 Muffins
- 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
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!
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.
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