These sweet potato muffins are the perfect easy to make Fall snack! They’re moist, fluffy, made in one bowl and surprisingly healthy. These gluten free muffins are the perfect mid-day snack, breakfast or healthy dessert.
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! You can swap the sweet potato for pumpkin, but we’re only using cinnamon as the spice and no nutmeg, ginger etc. so these won’t taste like pumpkin spice muffins!
Why you’ll love this recipe
- Naturally gluten free
- Made with oat flour and almond flour
- Dairy free
- Bursting with fall flavor
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!
You’ll also love…
Sweet Potato Muffins
by: claire cary
- 1 tablespoon melted coconut oil
- 2 tablespoons coconut or brown sugar
- 3 tablespoons flour I used GF all purpose, regular all purpose also works
- ½ teaspoon 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.