Gluten-Free Sweet Potato Muffins

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These Gluten-Free Sweet Potato Muffins are tasty, moist, and can be made dairy free, if desired. Serve these for brunch or dessert!

5 from 2 votes

Sweet Potato Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Muffins
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Ingredients 

For the muffins:

  • 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
  • cup (80 mL) avocado oil (or neutral oil of choice)
  • 1 cup (240 mL) sweet potato puree
  • 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

Instructions 

  • 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.

Nutrition

Calories: 298kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 28mgSodium: 221mgPotassium: 212mgFiber: 2gSugar: 22gVitamin A: 4541IUVitamin C: 5mgCalcium: 47mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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