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
Servings: 12 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.
Sweet Potato Muffins
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Vitamin A 4541IU91%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.