Easy Gluten-Free Sweet Potato Muffins Recipe

Welcome to my kitchen, where I create delicious and healthy recipes that are perfect for any lifestyle. Today’s recipe is a gluten-free sweet potato muffin that is perfect for breakfast, snack time, or even as a dessert. I believe that everyone should have access to healthy and delicious food, which is why I created this recipe that is free from gluten and dairy.

Sweet potatoes are one of my favorite ingredients because they are packed with nutrients such as fiber, vitamins A and C, and potassium. This recipe uses mashed sweet potatoes as a base, giving the muffins a natural sweetness without the need for added sugars. In addition to being nutritious, sweet potatoes also add a delightful texture and flavor to these muffins.

What sets this recipe apart is its use of almond flour instead of traditional wheat flour. Almond flour is rich in protein, healthy fats, and fiber making it an excellent alternative to gluten-containing flours. By choosing to use gluten-free ingredients, we can accommodate individuals with celiac disease or gluten intolerance while still producing delicious baked goods.

This easy-to-follow one-bowl recipe requires only a few simple ingredients such as eggs, coconut oil or margarine, vanilla extract, brown sugar, baking powder as well as almond flour providing a perfectly fluffy texture while being low carb-friendly making it an ideal choice for paleo diets.

In summary, these gluten-free sweet potato muffins are easy to make and will leave you feeling satiated and happy. Join me in the kitchen as we make this delectable treat together!

Why You’ll Love This Recipe

Gluten Free Sweet Potato Muffins
Gluten Free Sweet Potato Muffins

Are you in search of delicious, healthy, and gluten-free baked goods that are easy to make? If yes, then this Gluten-Free Sweet Potato Muffins recipe is just perfect for you. Imagine biting into a warm and fluffy muffin with the brilliant combination of sweet potato and almond flour, sprinkled with brown sugar and cinnamon. The taste is nutty, lightly sweet, and oh-so-satisfying!

This unique recipe is a perfect way to sneak in some extra nutrients through an ideal breakfast or mid-day snack. Sweet potatoes are rich in vitamin A and fiber while almond flour provides protein, healthy fats, and beneficial minerals. And the best part? These muffins are 100% gluten-free, making them ideal for anyone who may suffer from celiac disease or gluten sensitivity.

The texture of these muffins is moist yet delicate, and you’ll hardly notice the absence of regular flour. In fact, the combination of almond flour and gluten-free flour in this recipe creates a texture that’s so much tastier than regular muffins.It’s not just health-friendly but can also accommodate many dietary restrictions because it’s vegan-friendly as long as you don’t use eggs!

Whether you have dietary restrictions or simply want to bake something delicious that will put a smile on your face and leave your taste buds dancing for joy-look no further. These gluten-free sweet potato muffins are sure to become your favorite pick-me-up during the day, making your mornings happier and more satisfying!

Ingredient List

 Sweet potato muffins: perfect for a healthy and delicious breakfast.
Sweet potato muffins: perfect for a healthy and delicious breakfast.

Before we dive into this delicious gluten-free sweet potato muffin recipe, let’s take a look at what ingredients we’ll need. Don’t worry, you won’t need any hard-to-find ingredients for these muffins! Here’s what you’ll need:

Dry ingredients:

  • 1 1/3 cups gluten-free flour blend (see notes for flour options)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum (optional, but recommended for texture)

Wet ingredients:

  • 1 cup mashed sweet potatoes (see note on how to cook)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup light olive oil or melted coconut oil
  • 1/4 cup milk (regular or almond)
  • 2 teaspoons pure vanilla extract

That’s it! All of the ingredients are naturally gluten-free and can be easily found at your local grocery store. Remember to measure your ingredients precisely to ensure perfect results. Let’s move on to the fun part – baking these delicious muffins!

The Recipe How-To

 These muffins are packed with vitamins and nutrients, making them a smart choice for any time of day.
These muffins are packed with vitamins and nutrients, making them a smart choice for any time of day.

Now that we know why we’ll love these Gluten-Free Sweet Potato Muffins, let’s get baking! This recipe requires only a few simple steps and can be made in just one bowl.


1 cup mashed sweet potato puree
2 large eggs
1/2 cup melted butter or light olive oil
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup water
1 2/3 cups gluten-free flour blend
– 2 teaspoons baking powder
1/2 tsp xanthan gum (if your blend does not contain it)
1 tsp ground cinnamon
1/4 tsp fine salt


  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, add the mashed sweet potato puree, melted butter or light olive oil, brown sugar, vanilla extract and water together. Whisk them together.
  3. Sift in the gluten-free flour blend, baking powder, xanthan gum(if using), ground cinnamon and fine salt to the bowl.
  4. Stir the ingredients with the whisk until they are combined properly. Then transfer to a muffin tin (use muffins liners or grease with cooking spray if needed)
  5. Bake for about 22-25 minutes or until lightly golden brown on top and a toothpick inserted into the center comes out clean.
  6. Take out them from oven and cool for 10 minutes in the muffin tin before transferring them onto a wire rack to cool.
  7. Enjoy your fresh baked gluten-free sweet potato muffins!


  • If you want to make this muffin recipe vegan gluten free, use almond butter instead of butter(or olive oil) and flax eggs(to make flax eggs, mix 2 tablespoons ground flaxseed meal with 6 tablespoons of water. Let it sit for 5 minutes until jelled up) instead of eggs.
  • If you’d like to add some texture, mix in chopped nuts, chocolate chips or coconut flakes into the batter before baking.
  • To make these muffins paleo, use almond flour or coconut flour in place of the gluten-free flour blend.
  • When measuring your flour blend by volume (using cups), scoop it up with a spoon and level it off with a knife to ensure proper measurement.

Substitutions and Variations

 Move over, boring muffins! These gluten-free sweet potato muffins are anything but bland.
Move over, boring muffins! These gluten-free sweet potato muffins are anything but bland.

Are you looking to switch it up and add some variety to your gluten-free sweet potato muffins? Here are some substitutions and variations to consider.

– Dairy-Free: In this recipe, we use margarine for moisture and flavor, but you can easily substitute coconut oil or almond butter for a dairy-free option.

– Paleo: For those following a paleo lifestyle, replace the gluten-free flour with almond or coconut flour. You can also use maple syrup in place of brown sugar.

– Vegan: To make these muffins vegan, swap out the eggs for a flax egg substitute of one tablespoon ground flaxseed mixed with three tablespoons of water. Use almond milk instead of regular milk.

– Savory Muffins: If you’re not in the mood for something sweet, you can turn these muffins into a savory breakfast option by adding diced ham, cooked spinach or mushrooms and use basil instead of cinnamon.

– Chocolate Chip Muffins: Add 1/2 cup of chocolate chips for an extra touch of sweetness or crumble some dark chocolate on top before baking for an added layer of flavor.

– Oat Flour Muffins: Using oat flour instead of gluten-free flour gives these muffins a heartier texture. Just replace 1 cup of gluten-free flour with 1 cup of oat flour.

There are endless possibilities when it comes to variations and substitutions, so feel free to experiment and create your own unique spin on this recipe.

Serving and Pairing

 Moist, fluffy, and oh-so-satisfying, these muffins are sure to become a new family favorite.
Moist, fluffy, and oh-so-satisfying, these muffins are sure to become a new family favorite.

Now that you’ve created these delicious gluten-free sweet potato muffins, you might be wondering how best to serve and pair them.

As a breakfast food, these muffins are the perfect way to start your day off right! Pair them with a hot cup of coffee or tea to really kickstart your morning. Spread some almond butter or cream cheese on top for an extra boost of protein and flavor.

These muffins also work well as a mid-day snack or even as a dessert option. Serve them alongside some fresh fruit, like sliced bananas or berries, for a light and refreshing combination.

For a heartier meal, consider pairing these muffins with a savory dish, like a vegetable omelette or frittata. The mild sweetness of the muffins pairs well with the savory flavors of eggs and vegetables.

If you’re feeling festive, top these muffins with some coconut whipped cream and sprinkle some cinnamon on top for added flavor. It’s a great way to add some fun to your breakfast or brunch spread.

Overall, there are plenty of ways to enjoy these tasty gluten-free sweet potato muffins. Get creative with your pairings and enjoy this delicious treat in any way that suits you best!

Make-Ahead, Storing and Reheating

 These beauties are dairy-free too, making them the perfect treat for anyone with food sensitivities.
These beauties are dairy-free too, making them the perfect treat for anyone with food sensitivities.

Congratulations on creating these delicious Gluten-Free Sweet Potato Muffins! As much as we love to indulge immediately, it is always good to have a plan for storing leftovers or reheating them later when hitting your cravings. Here are some tips on how to make-ahead, store and reheat your muffins:


You can prepare the muffin batter in advance and store in an airtight container in the fridge for up to 2 days. When ready to bake, let the batter sit at room temperature for about 10 minutes before baking as per the recipe.


These gluten-free sweet potato muffins will last for up to 4-5 days when stored in an airtight container at room temperature. For optimal freshness, you could individually wrap each muffin with plastic wrap or aluminum foil.


If you prefer your muffins warm and moist like fresh from oven then try reheating them lightly before indulging. You could microwave each muffin on a low setting for 10-15 seconds or warm them into oven/toaster oven at 300°F(150°C) for 5-7 minutes. They will become slightly crispy on top but will still be soft and tempting inside.

You could also freeze muffins up to 3 months, you just need to put baked cooled muffins in freezer bags and take out needed amount just before eating, then reheat per option mentioned above.

With these storage tips, you now have an easy way to keep enjoying these sweet potato muffins!

Tips for Perfect Results

 The natural sweetness of the sweet potatoes gives these muffins a flavor that can't be beat.
The natural sweetness of the sweet potatoes gives these muffins a flavor that can’t be beat.

Gluten-free baking can be tricky, but with these tips and tricks, you’ll be able to create perfect sweet potato muffins every single time. Here are some pointers to help you achieve that ideal texture, flavor, and overall satisfaction from your gluten-free sweet potato muffins:

1. Use a flour blend:

Gluten-free flour is an excellent alternative to wheat flour, but it’s not a great replacement on its own. So, using a gluten-free flour blend is recommended for better results. Most blends include rice flour, potato starch, and tapioca starch, which all help replicate the texture of gluten.

2. Incorporate xanthan gum:

Xanthan gum mimics gluten’s elastic properties in gluten-free baking. A small amount used in your sweet potato muffin batter will help hold everything together as it bakes.

3. Mix the dry ingredients together:

Sift the dry ingredients into a bowl and whisk them together until thoroughly combined. This ensures that the dry ingredients are evenly distributed throughout the batter.

4. Use room temperature butter:

If you’re using butter in your sweet potato muffins recipe, make sure it’s at room temperature before mixing it with other ingredients. Room temperature butter emulsifies into the batter more easily than cold butter.

5. Let your batter sit before baking:

Letting your sweet potato muffin batter sit for 10-15 minutes before baking allows the flour blend and xanthan gum to fully absorb the moisture from the wet ingredients, resulting in better structure for your muffins.

6. Don’t overmix:

Overmixing can cause the muffins to become dry and dense. Mix just until all of the ingredients are combined, but don’t overdo it.

7. Experiment with substitutions:

Don’t be afraid to experiment by substituting different flours or sweeteners in your recipes! Try oat flour or almond flour instead of regular flour, or use maple syrup instead of brown sugar for a natural sweetener.

By following these tips, you’ll end up with delightful gluten-free sweet potato muffins every time. Don’t hesitate to get creative with the ingredients and make them your own!


As a nutritionist cum food blogger, I know that when it comes to trying out new recipes, questions and concerns may arise. To help ensure that you have a hassle-free experience while making Gluten Free Sweet Potato Muffins, here are some commonly asked questions and answers:

Are sweet potatoes gluten-free?

Sweet potatoes are completely gluten-free when prepared without added ingredients that have gluten. Whether they’re roasted or baked as a side dish or included in a sweet potato casserole, they’re a valuable and nutrient-dense food to include in a gluten-free diet.

Does sweet potato flour have gluten?

Looking for a substitute for regular flour in your baked goods? Orange sweet potato powder can be an excellent gluten-free and healthy option!

Are sweet potatoes or yams gluten-free?

Many people are concerned about whether or not potatoes contain gluten. The good news is that potatoes are actually gluten-free. Unlike grains such as wheat, rye, or barley, potatoes are a type of starchy vegetable and do not contain gluten. So, if you’re looking for a gluten-free food to add to your diet, potatoes are a perfect choice.

Are sweet potato fries gluten-free?

I absolutely love the sweet potato fries that I recently discovered. What sets them apart is that they have a gluten-free formulation, making them a fantastic snacking option for people with gluten intolerance. These fries come with an unmatched level of crunchiness and an earthy flavor that is hard to overlook. Simply place them on a baking sheet and follow the instructions on the package for a no-sweat, finger-licking good experience!

Bottom Line

In conclusion, this recipe for Gluten-Free Sweet Potato Muffins is not only delicious but also healthy and nutritious. With a variety of gluten-free and dairy-free ingredients, it’s a perfect recipe for people with dietary restrictions or for those who simply want to maintain a balanced diet. The best part about this recipe is that it’s so versatile and can easily be modified to meet your individual taste preferences. You can serve it as a sweet breakfast treat or a savory snack, and you can experiment with different add-ins like chocolate chips or almond butter. So go ahead and give this muffin recipe a try, and let us know how it turns out in the comments below!

Gluten Free Sweet Potato Muffins

Gluten Free Sweet Potato Muffins Recipe

These yummy gluten-free muffins are kid friendly, healthy AND delicous. They are also simple to make 🙂 You can find the original recipe at www.jensglutenfreeblog.com
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Prep Time 10 mins
Cook Time 25 mins
Course Dessert/Breakfast
Cuisine Gluten-free
Servings 12 muffins
Calories 120.2 kcal


  • 2 medium sweet potatoes
  • 50 g softened margarine
  • 2 eggs (I use 3 tsp. of egg replacer Tbl. water)
  • 4 tablespoons water
  • 1/2 cup sweet rice flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder


  • Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
  • Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
  • Bake on 350 degrees for 20-25 minutes.

Add Your Own Notes


Serving: 55gCalories: 120.2kcalCarbohydrates: 18.8gProtein: 1.8gFat: 4.3gSaturated Fat: 0.9gCholesterol: 35.2mgSodium: 96.8mgFiber: 0.8gSugar: 9.8g
Keyword < 60 Mins, Easy, Free Of..., Inexpensive, Lunch, Vegetable, Weeknight
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