Irresistible Sweet Potato Muffins for a Guilt-free Treat
Get ready to indulge in the ultimate comfort food – warm and fluffy Sweet Potato Muffins! These delicious muffins pack a punch of flavor with minimal effort.
This recipe is perfect if you’re someone who loves to indulge without feeling guilty. Made with gluten-free flour and mashed sweet potatoes, these muffins are completely plant-based, nut-free, and dairy-free. So everyone can enjoy them without any hesitation.
Not only are these muffins delicious, but they also make for a fantastic autumnal treat or a breakfast snack on-the-go. You can serve them with your favorite hot beverage – coffee or herbal tea.
What’s more? The recipe requires just one bowl and takes only 30 minutes to bake. Who doesn’t love a quick and simple recipe that’s packed with flavor?
So gather your ingredients, preheat your oven, and get ready to impress yourself and your loved ones with a batch of Sweet Potato Muffins that is sure to satisfy every craving!
Why You’ll Love This Recipe
With so many dietary restrictions out there, it can be a real challenge to find a recipe that truly pleases everyone. But fear not! This gluten-free vegan sweet potato muffin recipe is here to save the day.
If you’re looking for a delicious breakfast option or a tasty snack, these muffins are sure to hit the spot. The rich flavor of mashed sweet potatoes combined with the warm spices of allspice, ginger, nutmeg, and cinnamon will make your taste buds dance with joy. And with the natural sweetness of maple syrup, you won’t have to worry about any added sugars.
What’s more, these sweet potato muffins are entirely vegan and gluten-free. No need to compromise on taste just because you have dietary restrictions. It’s challenging enough to navigate a busy lifestyle without adding food prep stressors into the mix. But this recipe is simple and easy, making it perfect if you’re always on-the-go.
But why stop there? You can also customize these muffins with your favorite mix-ins such as walnuts, cranberries, raisins or chocolate chips. Plus, they’re nut-free with non-dairy milk which makes them an even better choice for those with certain allergies!
So if you want a sweet treat that’s both healthy and satisfying look no further than these fantastic potato muffins! They’re versatile, delicious and packed with nutritious goodness – what more could you ask for from one recipe?
Ingredient List
Dry ingredients
- Brown rice flour (1 cup): A gluten-free option made from ground brown rice. It’s high in protein and fiber compared to other gluten-free flours.
- Almond flour (1/2 cup): Made from finely ground almonds, this flour provides healthy fats and proteins to the muffins.
- Oats (1/2 cup): Traditional oats that have been certified gluten-free. They add a chewy texture and heartiness to these muffins.
- Coconut flour (1/4 cup): This flour is high in fiber and protein, perfect for gluten-free baking. However, it has a tendency to absorb moisture quickly so use it sparingly.
- Xanthan gum (2 teaspoons): A binding ingredient commonly used in gluten-free baking to replace gluten.
Wet ingredients
- Mashed sweet potatoes (1 1/4 cups): Cooked and mashed sweet potato puree provides natural sweetness and moisture to the muffins.
- Plant-based milk (1/3 cup): Any non-dairy milk will work. I prefer almond milk or coconut milk.
- Pure maple syrup (1/2 cup): A natural sweetener that contains many beneficial antioxidants as well as a rich flavor.
- Ground flaxseed (1 tablespoon): This helps hold the muffins together without using eggs while providing healthy omega-3 fatty acids.
- Coconut oil, melted (1/4 cup): Provides moisture and richness to the muffins while keeping them dairy-free.
- Vanilla extract (1 teaspoon): Adds a warm flavor to these muffins.
Baking essentials
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Allspice (1/4 teaspoon)
- Cinnamon (1/2 teaspoon)
- Ginger (1/4 teaspoon)
- Nutmeg (1/4 teaspoon)
Optional add-ins
- Raisins (1/4 cup) or dried cranberries (1/4 cup): For a little bit of tang and texture.
- Walnuts, chopped (1/3 cup): Adds a bit of crunchiness and nutty flavor to the muffins.
- Chocolate chips or chunks (1/4 cup): Makes these muffins even more irresistible.
Note: make sure to check that all ingredients you use are certified gluten-free if you have celiac disease or gluten sensitivity.
The Recipe How-To
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). This will give you enough time to prepare the muffin batter.
Step 2: Mix Dry Ingredients
Then, in a bowl, mix 2 cups gluten-free flour blend, 1 teaspoon baking soda, 2 teaspoons baking powder, and ½ teaspoon salt. Add in 1 teaspoon each of allspice, ginger, nutmeg, and cinnamon. Mix them thoroughly.
Step 3: Mix Wet Ingredients
In another mixing bowl, combine the sweet potato purée (1 cup) with olive oil (⅓ cup), coconut milk (¾ cup), and pure maple syrup (⅔ cup). Whisk them together until they mix well.
Step 4: Combine Dry and Wet Ingredients
Now it’s time to bring together the dry and wet ingredients. Slowly fold the dry mixture into the wet mixture until combined. Do not overmix!
Step 5: Mix-ins Time
To make these muffins extra special and flavorful, add your desired mix-ins such as chopped walnuts, cranberries or raisins. Don’t forget about chocolate sweet potato chips if you have some on hand.
Step 6: Prepping Muffin Tin
Line a muffin tin with parchment liners or use silicone muffin cups. Be sure to grease them lightly with coconut oil if you do not use liners.
Step 7: Bake Muffins
Scoop the batter into the prepared muffin tin using a cookie scoop (about 3/4 full). Gently shake the pan back and forth to even out the batter in each cup of muffin tins.
Place the muffin tin in the oven for about 20-25 minutes or until a toothpick comes out clean when inserted in the center of one of the muffins.
Step 8: Cool Muffins
Once the muffins are baked, remove them from the oven and let them cool for 5 minutes. Then transfer them onto a wire rack to fully cool.
Now, you have a fresh batch of delicious gluten-free vegan sweet potato muffins that can be served for breakfast or snack any time of the day!
Substitutions and Variations
The beauty of this sweet potato muffin recipe is that it’s highly customizable. Here, I’ve provided some substitution options and variations so you can tailor the recipe to your liking.
– Flour: This recipe calls for a gluten-free flour blend made from brown rice flour, sweet rice flour, and potato starch. However, if you don’t need to be gluten-free, you could use regular flour instead. You could also substitute the gluten-free flour blend with oat flour or almond flour for a nutty taste.
– Milk: The recipe calls for coconut milk, but any non-dairy milk will work just as well. If you’re not vegan, feel free to use regular milk.
– Nuts and Fruits: This recipe calls for a combination of walnuts, raisins, and cranberries. However, you could swap out any of these for other nuts or fruits such as pecans, almonds, blueberries or even vegan chocolate chips to add a touch of sweetness.
– Spices: This recipe uses allspice, ginger, nutmeg, cinnamon which give the muffins a lovely warmth and depth of flavour. Feel free to experiment with different spices like cardamom or cloves to adjust the flavour profile according to your taste.
– Sweetener: This recipe calls for pure maple syrup as a natural sweetener but you could substitute it with honey or agave syrup instead.
– Potato Puree: If you don’t have sweet potatoes on hand, you could substitute pumpkin or butternut squash puree with great results.
By tweaking these ingredients just a bit based on your preferences and pantry stockpile you can easily turn these delicious muffins into a homemade sensation you will love!
Serving and Pairing
These gluten-free vegan sweet potato muffins are perfect for breakfast or as a snack. They pair beautifully with a warm cup of coffee or tea, along with a generous spread of almond butter or pure maple syrup on top. The moist and tender texture of the muffins goes well with walnuts, raisins, and cranberries as toppings.
For a more savory twist, you can serve these muffins alongside some vegetable soup or a fresh salad. They also make a great addition to lunch boxes or picnics.
These muffins are so versatile, you can enjoy them any time of the day! Whether you’re in the mood for breakfast, snacks, dessert or just a quick bite on-the-go, these sweet potato muffins are perfect for satisfying your cravings. With their wholesome ingredients and delicious taste, they’re simply irresistible!
Make-Ahead, Storing and Reheating
One of the best things about these gluten-free vegan sweet potato muffins is that they can be made ahead of time and easily reheated for a quick breakfast or snack. Once you’ve baked them, simply let them cool completely and store them in an airtight container at room temperature for up to three days. If you want to keep them longer, store them in the fridge for up to a week.
To reheat, simply pop a muffin into the microwave for about 10-15 seconds or warm it in the oven at 350°F for about 5 minutes. The muffins will still be moist and delicious with a slightly crispy top, just like they were fresh out of the oven.
You can also freeze these muffins for later use. Place them in an airtight container or freezer bag, label with the date, and store in the freezer for up to three months. To thaw, simply take out what you need the night before and let them defrost in the refrigerator overnight.
These muffins are perfect for meal prepping on busy mornings or for easy on-the-go snacking during the day. Plus, they’re so tasty that you’ll definitely be coming back for more!
Tips for Perfect Results
When making sweet potato muffins, it is important to consider different ways to ensure perfect results. Here are some tips to help you get the best results when making gluten-free and vegan sweet potato muffins recipe:
1. Use High-Quality Ingredients:
To enhance the flavor of the muffins, use high-quality ingredients. Opt for organic, fresh, and preservative-free ingredients whenever possible.
2. Measure Your Ingredients Accurately:
Measuring your ingredients accurately will ensure your muffins come out perfectly each time. Use a kitchen scale to measure dry ingredients such as flour and sugar by weight or measuring cups for wet ingredients such as puree and oil.
3. Mix Dry and Wet Ingredients Properly:
Mix dry and wet ingredients separately before adding them together in one bowl. First, sift your dry ingredients together, mixing well until adequately combined. Then mix into your wet more slowly than you’d think – it ought to be incorporated properly but don’t over mix.
4. Pay Attention to Leavening Agents:
Gluten-free recipes do not rise the same way traditional recipes do; increase leavening agents like baking soda and powder as necessary.
5. Don’t Over-Bake:
Over-baking muffins can lead to a dry and tough texture. Make sure you test your muffins regularly since oven temperatures may vary.
6. Let Them Cool Down:
Muffins need a little bit of time to fully bake even after you take them out of the oven; let them cool completely so they set up properly.
7. Try Different Variations:
Experiment with different variations of this recipe by substituting different types of nuts, fruits or spices which can result in unique flavors that pair nicely with the sweet potato.
By following these tips, you’re guaranteed to end up with delectable sweet potato muffins every single time!
Bottom Line
There you have it, my friends – a recipe for delicious, healthy, gluten-free vegan sweet potato muffins. This recipe is perfect for anyone looking to indulge in something sweet without sacrificing their health or dietary restrictions.
From the warm and comforting spices to the nutty walnuts, tart cranberries, and sweet raisins, these muffins are sure to be a crowd-pleaser. And with the option for substitutions and variations, you can make them exactly how you like.
But more importantly, with the use of natural and organic ingredients like mashed sweet potatoes, almond flour, and pure maple syrup, these muffins are a great way to nourish your body while satisfying your cravings. And by making them at home instead of buying processed snacks from the store, you have complete control over what goes into them.
So whether you’re making them for yourself or sharing with others, these gluten-free vegan sweet potato muffins are a fantastic addition to any meal – breakfast, snack time or dessert. They are a guilt-free indulgence that will leave you feeling energized and fulfilled!
So why not give this recipe a try? I promise that once you take your first bite into one of these moist and flavorful muffins, you’ll be hooked!
Gluten Free Vegan Sweet Potato Muffins Recipe
Ingredients
- 3 cups gluten-free flour, mix
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 2 cups mashed sweet potatoes
- 1/2 cup vegetable oil
- 3/4 cup agave syrup
- 1 teaspoon vanilla
- 1/2 cup raisins
- 1/2 cup cranberries
- 1/2 walnuts (optional)
Instructions
- Preheat oven to 350°F In a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together well.
- In a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
- Add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
- Fold in the raisins and cranberries.
- Spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
- Bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Makes 18 muffins.
- Or you can make one 9 by 5 loaf, Grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. Bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.
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