Gluten Free Sweet Potato Muffins
Have leftover sweet potatoes? This Gluten Free Sweet Potato Muffin recipe will remind you of sweet potato pie and become one of your favorite healthy muffins! It’s the perfect way to use leftover mashed sweet potatoes.
Frequently Asked Questions about these Gluten-Free Sweet Potato Muffins
Can I substitute gluten free all purpose flour for the baking mix?
I wouldn’t recommend plain gluten-free flour for this particular recipe. The baking mix contains baking powder and a few additional ingredients that all together help with the texture and rise of these muffins.
Can I substitute melted butter or coconut oil for the olive oil?
Yes, but keep in mind that the coconut oil will likely change the flavor slightly as it tends to have a prominent flavor.
Can I use flax eggs in place of the egg?
I haven’t tested it that way, but my experience is a flax egg works pretty well in baking as long as it’s only subbing in for 1 egg.
Can I use brown sugar in place of the granulated sugar?
Brown sugar makes baked goods more moist, so I would be hesitant to do a complete substitution here. Perhaps try subbing in 4 tablespoons.
Where do I find gluten free pancake mix in the grocery store?
I typically purchase it with the other baking supplies, but you may find it in the breakfast aisle as well.
Can I use canned sweet potato?
I haven’t tested this recipe with canned sweet potatoes, so I can’t be certain. Canned sweet potatoes are typically much softer and canned in a heavy syrup, so I am not certain if this substitution would work. It may make the batter too wet.
I can’t find buttermilk. What can I substitute?
For this recipe, add 1 teaspoon vinegar or lemon juice to 1/2 cup milk. Let it stand 5 minutes, stir well, and use as directed for buttermilk.
Gluten Free Sweet Potato Muffins
- Total Time: 25 minutes
- Yield: 1 dozen muffins
- Diet: Gluten Free
Description
The natural sweetness of sweet potato is perfect in gluten-free muffin recipes. To turn these into a more indulgent treat I recommend stirring in 1/2 cup dark chocolate chips!
Ingredients
- 1 cup (140 grams) certified gluten-free pancake and baking mix (I used Pamela’s)
- 1/2 cup (70 g) arrowroot or cornstarch
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup olive oil
- 1 medium sweet potato, cooked, peeled and mashed (about 8 ounces)
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped apple (about 1 medium-sized apple)
- 2 teaspoons raw sugar
Instructions
- Heat oven to 400 degrees F. Coat a 12 cup muffin tin with non-stick spray or line each muffin cup with paper liners.
- Whisk together baking mix and next 6 ingredients (arrowroot through nutmeg) in a large bowl.
- Combine wet ingredients (oil, sweet potato, egg, buttermilk and vanilla) in a small bowl; whisk to combine. Add wet mixture to dry ingredients in large mixing bowl and stir just until combined (do not overmix). Fold in apples.
- Divide muffin batter evenly among muffin liners (I use an ice cream scoop to portion batter evenly). Sprinkle tops of muffins with raw sugar. Bake in preheated oven for 15 minutes or until tops are no longer wet and a wooden pick inserted into middle of muffin comes out clean. Transfer from muffin pan to a wire rack to cool. Store leftover muffins in an air-tight container in the refrigerator.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
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