These sweet potato muffins are the perfect Fall snack! They’re moist, fluffy, made in one bowl and surprisingly healthy. These gluten free muffins are the perfect mid-day snack.
You guys are going to love these sweet potato muffins. They’re the perfect Fall recipe but also a nice break from all of the pumpkin cookies you’ve (probably) been making.
They’re so easy to make (one bowl!), completely gluten free, refined sugar free, healthy and perfectly sweet. They’re the perfect quick snack or grab a couple to have for breakfast.
You can use canned sweet potato like I did for a super quick and easy option, or roast your own!
If you love this recipe, try my chocolate chip pumpkin muffins or sweet potato oatmeal cookies next!
How to make sweet potato muffins
In a small bowl, combine all ingredients for the streusel and use a fork to blend together. It should look crumbly and be neither dry nor too wet.
If too wet and mushy, add more flour, if too dry, add more oil until its nice and crumbly. Set aside.
In a large mixing bowl, whisk together all wet ingredients until well combined.
Add in all dry ingredients, making sure to spoon and level the flours into the dry measuring cups. Use a wooden spoon to fold together until a batter forms. It will be on the thicker side, but definitely shouldn’t seem dry.
Use a spoon to fill each muffin tray about 3/4 of the way up. If you want really round muffin tops, fill each all the way to the top and make only 11 muffins. Sprinkle the crumble on top of each muffin.
Bake, then let cool in the tray for about 15 minutes and carefully remove each muffin.
I opted to add a simple glaze on top which was just a combination of powdered sugar and maple syrup, but they are delicious just as is!
How to store and freeze
Once these come out of the oven, allow them to cool completely on a wire rack, then store in a container for about 3-5 days.
It helps to keep a paper towel on the bottom of the container to absorb any excess moisture, since these muffins are very moist!
You can also freeze these muffins! Allow them to cool completely, then transfer to a freezer safe bag for up to 2 months.
Let them thaw overnight, then warm up in the microwave or back in the oven before enjoying!
There are lots of ways you can spruce up (or down!) these sweet potato muffins. You can always leave them completely plain without any mix-ins or toppings, but if you’re feeling fancy, try one of these options.
Streusel topping & maple glaze. As pictured, I used a cinnamon streusel topping (recipe is below) and an easy maple glaze for extra fall flavor. I used my cream cheese glaze found in my pumpkin oatmeal recipe.
Add chopped nuts. Walnuts, pecans, almonds, whatever you have! My personal favorite is finely chopped walnuts thrown into the batter just after all the dry ingredients are mixed together.
Make them chocolate! Sweet potato and chocolate are actually so great together even though you probably don’t come across it very often.
About 1/2 cup of mini chocolate chips is so good here! If you go that route, I usually skip the streusel topping and just add extra chocolate chips on top instead. Up to you!
Can I make them vegan?
When I started testing these sweet potato muffins, I had every intention of making them vegan, gluten free and healthy.
I accomplished two of those things, but I wasn’t fully satisfied with the texture until I decided to add eggs.
So long story short, yes, you can make these vegan by using flax eggs or just extra sweet potato in place of the eggs as a binder (about 3 tbsp for every egg) but the texture will be different.
They won’t have the same rise or fluff, but they will taste delicious!
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Sweet Potato Muffins
by: claire cary
- 1 cup sweet potato puree
- 2 eggs
- ¼ cup melted coconut oil
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- ⅓ cup coconut sugar or brown sugar
- 1 ½ cups oat flour
- 1 ½ cups almond flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Optional: 1/2 cup chopped nuts or chocolate chips
- 1 tbsp melted coconut oil
- 2 tbsp coconut or brown sugar
- 3 tbsp flour I used GF all purpose, oat or regular all purpose also works
- ½ tsp cinnamon
- Preheat the oven to 350 degrees Fahrenheit
- Line a muffin tray with liners and set aside.
- In a small bowl, combine all ingredients for the streusel and use a fork to blend together. It should look crumbly and be neither dry nor too wet.
- If too wet and mushy, add more flour, if too dry, add more oil until its nice and crumbly. Set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Add in all dry ingredients, making sure to spoon and level the flours into the dry measuring cups.
- Use a wooden spoon to fold together until a batter forms. It will be on the thicker side, but definitely shouldn't seem dry.
- Use a spoon to fill each muffin tray about 3/4 of the way up.
- Sprinkle the crumble on top of each muffin.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool in the tray for about 15 minutes, then carefully remove each muffin.
SOO GOOD! So glad I found this recipe. I suffer with GERD and try to stay away from gluten and this recipe checked all the boxes and was delicious. Will be making these all the time, thank you!
Claire Cary says
Amazing! So glad you enjoyed these!
I made these this morning and they turned out SOOO good!! They are perfectly fluffy and lightly sweet! The only change I made to the recipe was I used vegan butter in place of the coconut oil. Definitely will be making these again!
Claire Cary says
Yum!! I love using butter in these too, adds such a good flavor. So happy you enjoyed them!