Healthy Sweet Potato Muffins (Gluten-Free!)

sweet potato muffins in their wrappers turned in a muffin pan.

Healthy Sweet Potato Muffins (Gluten-Free!)

Course: Breakfast, Snack

Cuisine: gluten-free

Keyword: sweet potato muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 191kcal

Author: Megan Gilmore

The next time you have leftover baked sweet potato on hand, turn it into these fluffy sweet potato muffins. You'll want your house to smell like these all season long! They taste like Fall and are made without refined sugar, for a nourishing treat.

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Ingredients

1 cup sweet potato puree
2 large eggs
¾ cup maple syrup
¼ cup olive oil
1 ½ cups oat flour (certified gluten-free, if needed)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons baking powder
½ teaspoon fine sea salt
½ cup chopped pecans or chocolate chips (optional mix-in)

Instructions

Preheat the oven to 350ºF and line a standard muffin tin with 12 muffin liners.
In a large bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil. Stir well.
Add in the oat flour, cinnamon, nutmeg, baking powder, and salt. Stir well until the batter looks relatively uniform. (It's okay if you see small chunks of baked sweet potato.) Fold in the chopped pecans or chocolate chips, if desired.
Use a heaping 1/4 cup measure to divide the batter evenly among the 12 muffin cups. Top each muffin with extra chopped pecans or chocolate chips, if you'd like.
Bake at 350ºF for 25 minutes, or until the centers of the muffins rise and feel firm to a light touch. Let the muffins cool in the pan for at least 20 minutes before serving. They taste best when they reach room temperature.
Muffins can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months. Let them come to room temperature again for the best flavor and texture.

Notes

Nutrition information is for 1 of 12 muffins, without the optional mix-ins. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.

Make it Vegan: Omit the eggs, then increase the flour to 2 cups total, and increase the oil to 1/3 cup total. You can use melted coconut oil if you prefer. (Use refined coconut oil to avoid a coconut flavor.)

Update Note: This recipe was updated in November 2023 to make a better muffin. If you prefer the original recipe, you can find that here.

Nutrition