Gluten Free Disappearing Sweet Potato Muffins
Soft, tender, and bursting with cozy fall flavors, these Gluten-Free Disappearing Sweet Potato Muffins are a wholesome treat everyone will love. Made with naturally sweet mashed sweet potato, nutrient-rich gluten-free all-purpose flour, and healthy coconut oil, these muffins are spiced with cinnamon and nutmeg for a warm, aromatic kick. Sweetened with coconut sugar and optionally studded with crunchy walnuts or pecans, they’re a guilt-free indulgence perfect for breakfast, snacking, or dessert. Ready in just 40 minutes, these easy-to-make muffins are as irresistible as they are nutritious, making them a go-to option for gluten-free baking enthusiasts. Perfectly moist and freezer-friendly, they’ll disappear faster than you can say “sweet potato.”
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Ingredients
- 1 cup Sweet potato (mashed)
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Coconut sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.25 cup Coconut oil (melted and cooled)
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Chopped walnuts or pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
Step 3
In another bowl, whisk together the mashed sweet potato, eggs, melted coconut oil, vanilla extract, and unsweetened almond milk until smooth and well combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix the batter.
Step 5
If using, fold in the chopped walnuts or pecans for an added crunch.
Step 6
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (890.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2408.5 |
| Total Fat 113.1g | 0% |
| Saturated Fat 58.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 372mg | 0% |
| Sodium 1978.6mg | 0% |
| Total Carbohydrate 339.3g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 137.1g | |
| Protein 32.5g | 0% |
| Vitamin D 125.9IU | 0% |
| Calcium 442.1mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 979.9mg | 0% |
Source of Calories