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5 from 2 votes

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.
Prep Time25 minutes
Cook Time40 minutes
Waiting Time30 minutes
Total Time1 hour 35 minutes
Course: Appetizer, Appetizers & Sides, Breads & Muffins, Breakfast
Cuisine: American
Keyword: Dairy free, gluten free, muffins, Sweet Potato, Sweet potato muffins
Servings: 12 Muffins
Calories: 237kcal
Author: Cynthia Rusincovitch

Ingredients

  • 1 cup sweet potato puree
  • 3 large eggs
  • 1/3 cup melted butter
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 1/3 cup non-dairy milk
  • 3/4 cup raw sugar
  • 2 1/4 cup gluten-free flour
  • 1 tsp ground cinnamon
  • 1 tbsp baking powder
  • 1/2 tsp salt

Streusel Topping

  • 1 tbsp melted butter
  • 2 tbsp raw sugar
  • 3 tbsp gluten free flour
  • 1/2 tsp cinnamon

Instructions

  • Beat the eggs in a large bowl. Add sweet potato puree, vanilla extract, non-dairy milk, apple cider vinegar, and melted butter. Whisk to combine.
  • Fold in raw sugar, gluten-free flour, cinnamon, baking powder, and salt. This helps gluten-free batters develop soft muffins. Next, let the batter sit for 30 minutes for the flour to hydrate.
  • Preheat the oven to 350F and line a muffin pan with 12 muffin liners.
  • Prepare the streusel by mixing all its ingredients in a small bowl until a grainy consistency.
  • Spread 1 tsp of streusel on top of each muffin.
  • Place muffins in the oven, baking time will vary a little, but the trick is to bake these muffins long to avoid a gummy texture. In my experience, once you pass the toothpick test (around 30 minutes of baking time), you require 10 more minutes for these muffins to be entirely done.
  • Once out of the oven, transfer the muffins out of the pan so they don’t get wet on the base. Let them cool to room temperature and store them in a sealed bag.

Notes

Hey there! If you are looking for an alternative to all-purpose flour, you must try these soft and fluffy Gluten Free sweet potato muffins! They're sweet and crumbly with a hint of cinnamon, perfect for any breakfast or snack!
 
Tips
 
  • To avoid dry muffins the next day, keep them in film paper or a sealed bag, as gluten-free flour tends to dry faster than regular flour.

Nutrition

Calories: 237kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 146mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4765IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg