Perfectly spiced Gluten-Free Sweet Potato Muffins make a flavorful breakfast at any time of the year. They’re easy to make and freeze great for meal prep!
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Gluten Free Sweet Potato Muffins
I’m going rogue here and posting a sweet potato recipe in early summer. But more specifically, it’s a recipe for gluten-free Sweet Potato Muffins. And yes, it’s 100% worth firing up your oven for!
This simple sweet potato muffin recipe is a hybrid of two beloved recipes, my Gluten-Free Pumpkin Muffins and the Gluten-Free Sweet Potato Bread that’s found in my cookbook, The Gluten-Free Quick Breads Cookbook.
For a fun variation of this recipe, you can make sweet potato oatmeal muffins. Just sub sweet potato for the banana in my recipe for Gluten Free Banana Oat Muffins.
And if you’re looking for more muffins, check out my roundup of Gluten-Free Muffins – there are more than
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What You Need To Know About This Gluten-Free Muffin Recipe:
I use mashed sweet potatoes or sweet potato puree for this recipe. Usually, it’s leftover mashed sweet potatoes from the night before. Repurposing and baking with veggies are a great way to use up those leftovers!
You can also find canned sweet potato puree at the grocery store, I find it next to the pumpkin puree. It’s not baby food though, it’s thicker and very similar to canned pumpkin puree.
If you can’t find it in-store, you can order it online.
This recipe also features a marshmallow glaze. Sweet potatoes and marshmallows are paired so often together in dishes like sweet potato casserole and sweet potato pie, I thought a marshmallow topping would be fun to do with the muffins.
It’s totally optional though so if you want to skip it, the muffins are still fantastic on their own!
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Key Ingredients for Sweet Potato Muffins
- Leftover mashed sweet potato, or canned sweet potato purée. If you’re using baked sweet potato, just mash it first. I use leftover mashed sweet potatoes that have been mixed with butter and milk all the time.
- Gluten-Free Flour – I used my Nightshade Free blend in this recipe with excellent results.
- Spices – these muffins are flavored with ground cinnamon and nutmeg.
- Pecans – chopped pecans are perfectly paired with sweet potato. Use walnuts as if you don’t have pecans or omit them completely to keep this recipe nut-free.
How to Bake Sweet Potatoes
- Preheat your oven to 425 degrees and line a half sheet pan with parchment paper, aluminum foil, or a silicone baking mat.
- Wash and scrub your sweet potatoes really well. Dry the potatoes and pierce the potatoes all over with a fork several times.
- Then place your sweet potatoes on the prepared baking sheet and bake for 45-50 minutes or until your potatoes are tender to the touch at the thickest part of the potato.
Optional – rub the potatoes with olive oil and sprinkle with fine sea salt before baking.
This is an easy sweet potato recipe that I use every time I make sweet potatoes. If you’re making the potatoes just for this recipe, cool them to room temperature before using. Split open the tops and remove the sweet potato flesh from the skin then mash with a fork.
**How long to cook sweet potatoes in the oven will depend on the size of your sweet potatoes. Small sweet potatoes may take as little as a half an hour and very large potatoes may take up to an hour or more.
How to Make Dairy-Free or Vegan Sweet Potato Muffins
To make these muffins dairy-free, use unsweetened coconut milk beverage instead of regular milk. Make these muffins egg-free, use flax eggs or your favorite egg substitute for baking. For vegan, use both the dairy-free and egg-free substitutions.
Equipment Needed to Make Muffins
- Mixing Bowls
- Measuring Cups
- Mixing Spoon + Spatula
- Paper Liners – If You Care Unbleached Large Baking Cups are my favorite. They’re listed as large but it fits a standard muffin tin, not jumbo muffins.
- Large Scoop – I love using a large OXO scoop to help portion the muffin batter. It makes it much easier!
- Muffin Tin – I use a standard muffin pan for this recipe and it makes a perfect dozen.
How to Make Sweet Potato Muffins
Step 1. Preheat oven to 400 degrees and line a standard muffin tin with 12 paper liners or spray generously with non-stick spray.
Step 2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking soda, salt, cinnamon, and ground nutmeg. Whisk in the chopped pecans if using then set aside.
Step 3. In a large bowl, whisk together the brown sugar, eggs, oil, sweet potato purée, milk, vanilla extract, and vinegar. Add the dry ingredients to the wet ingredients and stir until completely combined.
Step 4. Transfer the batter to the prepared baking pan and distribute them evenly between the 12 muffin cups. Bake the muffins at 400 degrees for 16-18 minutes or until baked through.
Step 5. Cool the muffins for 5 minutes in the pan and then transfer to a cooling rack. Cool completely before adding the glaze.
Step 6. To make the glaze, mix the marshmallow fluff and 1/4 teaspoon milk or water together in a small bowl. Add an additional 1/4 teaspoon liquid if the marshmallow isn’t thin enough to drizzle from a spoon. Drizzle the marshmallow glaze over the muffins before serving.
Tips for Making Gluten-Free Muffins
- Use room temperature eggs and buttermilk. All your cold ingredients should be brought to room temperature. Room temperature eggs will provide more height in your muffins and using room temperature ingredients will help the muffins bake evenly.
- Bake the muffins at 400 degrees instead of 350 degrees. Baking muffins at a higher temperature will give you that nicely domed muffin top.
- Measure your flour correctly. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.
- If your gluten-free flour blend contains xanthan gum, omit the amount I call for in the recipe.
Other Gluten-Free Sweet Potato Recipes To Try
- Baked Sweet Potato Fries with Maple Mustard Dipping Sauce
- Sweet Potato Bread – in The Gluten-Free Quick Breads Cookbook
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Gluten Free Sweet Potato Muffins with Marshmallow Glaze
Ingredients
For the Muffins
- 1 3/4 cups 237g gluten-free flour (see notes)
- 3/4 teaspoon 3g xanthan gum - omit if your flour blend contains it
- 1 teaspoon 5g baking soda
- 1/2 teaspoon 3g fine sea salt
- 1 teaspoon 3g ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans omit for nut-free
- 1 cup 200g light brown sugar, packed
- 2 large eggs room temperature
- 1/3 cup avocado oil or neutral oil of choice
- 1 cup sweet potato purée
- 1/3 cup milk regular or unsweetened coconut milk beverage
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
For the Glaze (optional)
- 1/4 cup Marshmallow Fluff or Marshmallow Creme
- 1/4-1/2 teaspoon milk or water
Instructions
- Preheat oven to 400 degrees and line a standard muffin tin with 12 paper liners or spray generously with non-stick spray.
- In a medium bowl, whisk together the gluten-free 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 extract, and vinegar. Add the dry ingredients to the wet ingredients and stir until completely combined.
- Transfer the batter to the prepared baking pan and distribute them evenly between the 12 muffin cups. Bake the muffins at 400 degrees 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 1/4 teaspoon milk or water together in a small bowl. Add an additional 1/4 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. See notes for freezing instructions.
Notes
- I used my nightshade-free gluten-free flour blend in this recipe. If your gluten-free flour blend contains xanthan gum, omit what I called for in the recipe.
- 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.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Thank you for sharing this recipe. It was easy to make. I had some leftover HOT puree, so I blended that with chocolate chips and made a frosting, so I’ll use that in place of the glaze. I am bringing it to a Church event where I know some people don’t eat gluten! Hope they like the muffins 🙂
I was skeptical about sweet potato muffins, but, wow, these are AMAZING!! I skipped the glaze and didn’t think they needed it (I didn’t want too sweet of a muffin.). Thanks so much for this recipe!
You’re welcome, so glad you enjoyed them as much as I do!
Thank you for the excellent recipe! I used psyllium husk instead of the xanthum gum because I didn’t have any – turned out great!
Thank you Jennifer!
Lovely flavor and texture!
Thank you, glad you enjoyed!