Sweet Potato Muffins

These sweet potato muffins use gluten free flour and non dairy milk, but the sweet potato puree, vanilla, cinnamon, and sugar maintain the full flavors and textures of traditional muffins. 

Sweet Potato Muffins

Learning to bake with gluten free ingredients was intimidating for me at first. I knew that moisture levels and density could be easily effected if I didn’t get it right, not to mention I had to get the hang of adjusting baking times. 

I’m glad to say it didn’t take me long to find a couple tricks that I can use in most of my recipes! My sweet potato muffins recipe has been perfected with mouthwatering flavors and step by step directions to keep the uncertainty out of making your gluten free treats!

If you want to add a little more buttery goodness, try spreading a little sweet cinnamon butter on these sweet potato muffins. A delicious mango pineapple smoothie pairs perfectly with these pastries to give you a breakfast full of vitamins and nutrients to start your day!

Why you will love this recipe

• Taking out the gluten doesn’t mean taking out the flavor! Healthy sweet potato muffins are moist and sweet with a crumbly streusel top. The vanilla, cinnamon, and sugar stand out to satisfy your sweet tooth.
• Worth the wait: letting your muffin batter rest for 30 minutes before you bake improves the moisture content of the gluten free flour, giving these sweet potato muffins a wonderful texture througout. 
• Create a healthy and satisfying breakfast when you pair my sweet potato muffins with a fruit smoothie or scrambled eggs. You can also grab one for a quick and easy snack during the day that won’t weigh you down or derail your goals.
• Plenty of nutrients and antioxidants make these sweet potato muffins a healthy snack for even the pickiest of eaters! Boost immunity and brain function while enjoying a sweet treat — what they don’t know won’t hurt them!

How to Make GF Sweet Potato Muffins

Step One: Melt the butter and let it cool to room temperature. While its cooling, beat the eggs in a large bowl. Whisk in the sweet potato puree, vanilla extract, non dairy milk, apple cider vinegar, and melted butter.

Step Two: In a small bowl, combine sugar, flour, cinnamon, baking powder, and salt. Carefully fold this mixture into your egg mixture. Refrigerate your batter for 30 minutes to allow the starches in your flour to hydrate.

Step Three: Preheat the oven to 350F and add 12 liners to your muffin pan.

Step Four: Add the streusel ingredients to a small bowl and combine until they reach a consistent, granular texture.

Step Five: Fill the muffin liners evenly with batter, then top with 1 tablespoon of the streusel mixture.

Step Six: Place pan in the oven and bake for 30 minutes. When a toothpick comes out clean, bake for 10 more minutes to avoid a gummy, underbaked center. The muffin tops will darken very slightly when completely done.

Step Seven: Take the muffins out of the pan immediately to avoid a wet base. Let them cool to room temperature.

Chef’s Tip: Store these muffins in a sealed bag for up to 3 days. These can also be stored in the freezer for 3 months, but the streusel topping will be softer once thawed.

Frequently asked Questions about Healthy Sweet Potato Muffins

What Is The Best Milk Alternative To Bake With?

I like to use oat milk or soy milk in this gluten free sweet potato muffins recipe. Both have a neutral flavor that goes unnoticed, and even though oat milk is creamier than soy milk, it gives the finished product a classic crumbly structure. 

Which Type Of Gluten Free Flour Is Best For Baking?

Almond flour is a great substitute for all purpose flour when it comes to baking. The consistency is similar to all purpose flour and both absorb liquid fairly evenly. Buckwheat flour is also good but has a stronger flavor and can sometimes leave a bitter taste. Experiment with different options until you find a texture you like! As an added bonus, alternative flours often have extra nutrients to make your sweet potato muffins healthy and delicous.

Why Do You Let Gluten Free Batter Rest?

Gluten free flour needs time to absorb the liquids from your recipe before you bake. Unlike all purpose flour, the starches in gluten free flour need time to hydrate so that the consistency of your muffins reaches a stable and even texture. Chilling your batter while it rests increases this process.

Is It Best To Bake With Salted Or Unsalted Butter?

Unsalted butter is a better option when baking since you can control the amount of salt you add to your recipe. The amount of salt found in salted butter varies from brand to brand so it is not always clear how much salt you will already have in your batter.