Gluten-Free Sweet Potato Muffins
These Gluten-Free Sweet Potato Muffins are tasty, moist, and can be made dairy free, if desired. Serve these for brunch or dessert!
Sweet Potato Muffins
For the muffins:
- 1¾ cups (210 g) gluten-free all-purpose flour blend
- ¾ teaspoon (2.25 g) xanthan gum (omit if your flour blend contains it)
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 teaspoon (2.6 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- 1 cup (110 g) chopped pecans (omit for nut-free)
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs , room temperature
- ⅓ cup (80 mL) avocado oil (or neutral oil of choice)
- 1 cup (240 mL) sweet potato puree
- ⅓ cup (80 mL) milk (or unsweetened coconut milk beverage)
- 1 teaspoon (5 mL) pure vanilla extract
- 1 teaspoon (5 mL) apple cider vinegar or white vinegar
For the glaze (optional):
- ¼ cup (60 mL) marshmallow fluff (or marshmallow creme)
- ¼ - ½ teaspoon (1.25-2.5 mL) milk or water
- Preheat the oven to 400°F and line a standard muffin tin with 12 paper liners or spray generously with gluten-free nonstick cooking spray.
- In a medium bowl, whisk together the flour, xanthan gum, baking soda, salt, cinnamon, and ground nutmeg. Whisk in the chopped pecans, if using, then set aside.
- In a large bowl, whisk together the brown sugar, eggs, oil, sweet potato purée, milk, vanilla, and vinegar. Add the dry ingredients to the wet ingredients and stir until completely combined.
- Transfer the batter evenly between the 12 muffin cups. Bake for 16-18 minutes or until baked through.
- Cool the muffins for 5 minutes in the pan and then transfer to a cooling rack. Cool completely before adding the glaze.
- To make the glaze, mix the marshmallow fluff and ¼ teaspoon milk or water together in a small bowl. Add an additional ¼ teaspoon liquid if the marshmallow isn't thin enough to drizzle from a spoon. Drizzle the marshmallow glaze over the muffins before serving.
- Store the muffins at room temperature in an air-tight container for up to 3 days.
- Note: To freeze, cool the muffins to room temperature and skip the glaze. Once cool, transfer the muffins to a freezer bag and freeze for up to 3 months. Defrost at room temperature before eating.
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