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Gluten Free Sweet Potato Muffins

Gluten-free sweet potato muffins made with coconut flour, rice flour, and sweetened naturally with pure maple syrup for a healthful, wholesome breakfast or snack.

Photos updated 6/17/2017.

Gluten-Free Sweet Potato Muffins - made with rice flour, coconut flour, and naturally sweetened with pure maple syrup for a healthy breakfast or snack!

There comes a time in your twenties (27 to be exact) when things begin to dawn on you. It dawns on you that you may be less of a badass than you used to be. In some ways. And way more of a badass in other ways.

For instance, you can hold about 1/7 the amount of liquor today as you could when you were seventeen twenty-one, but you can fillet a mignon like there’s no tomorrow. Take that, seventeen twenty-one year old!

You’re not the bulletproof sonofabeehive you were when you were twenty-two, dating three guys at once. On the flip-side, you, my dear, have a heart now. WAY more badass than being bulletproof.

You likely would never go on that two-month long road trip again. The one during which you and your best friend slept in your car, “borrowed” continental breakfast from every Holiday Inn Express across the nation, and washed your hair three times…in two months. You probably wouldn’t repeat that at twenty-seven (or maybe you would, in which case, I highly recommend you borrow continental breakfast from the Holiday Inn Express. Every day), but you certainly will listen to as much Radiolab as possible. You may not cover as much ground, but your brain is freaking badass.

Year 25 hits and back fat happens. And. it. just. stays. there. Forever and always. It’s curvature. It’s the opposite of boney. It is badass.

Some days you jump off a cliff with your snowboard attached, and some days you bake muffins. It doesn’t make you any less badass. It just makes you hungry.

Things change, but not these muffins. These muffins will always work out for you. They’ll be warm when you need them to be, and they will be badassedly fluffy. Unless your baking powder is expired, and then wah waaaah…get new baking powder. They are, in a word: badass.

Gluten-Free Sweet Potato Muffins - made with rice flour, coconut flour, and naturally sweetened with pure maple syrup for a healthy breakfast or snack!

 

These gluten free sweet potato muffins are made with coconut flour and brown rice flour. They’re also naturally sweetened using pure maple syrup, making them a healthier alternative to your run-of-the-sugar-mill muffin. Does that give you license to slather butter all over them and drizzle more maple syrup on them? Youuuu betcha.

I know what you’re going to ask, and the answer is yes. Yes, you can use pumpkin for this recipe instead of sweet potato. But pumpkins are less rad than sweet potatoes. You can fact check that one up, down, and sideways, it doesn’t make it any less true.

You know what would go really well with these sweet potato muffins? Roasted sweet potato soup. Now get on wit cho badass self.

Gluten-Free Sweet Potato Muffins - made with rice flour, coconut flour, and naturally sweetened with pure maple syrup for a healthy breakfast or snack!

Gluten Free Sweet Potato Muffins

Course: Breakfast
Prep Time: 1 hour 5 minutes
Cook Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 12 muffins
Calories: 141 kcal
Author: Julia
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Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Poke several holes in the sweet potato with a fork and wrap it in foil. Bake it in the oven for 60 minutes or until very soft. Remove potato from the oven and allow it to cool. 

  2. When cool enough to handle, scrape the potato flesh out of the skin and mash it in a large mixing bowl (discard the skin…or eat it, I do that all the time). Note: you should end up with about 1 cup of mashed sweet potato..if there's more, you can save the rest for a different baking endeavor.)

  3. Add the eggs, coconut milk, olive oil, and maple syrup to the mixing bowl with the mashed potato and whisk everything together until smooth.
  4. In a separate bowl, combine the rest of the (dry) ingredients and stir together.
  5. Pour the dry ingredients into the bowl with the wet and mix together just until combined.
  6. Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray (or line with muffin cups).

  7. Pour muffin batter into muffin holes and fill ¾ of the way up.

  8. Place on center rack in the oven and bake for 30 to 35 minutes or until muffins are golden brown around the edges and feel firm in the center when poked. Remove from the oven and allow muffins to cool 20 minutes before releasing them from the muffin tray. Serve with a dollop of butter and a drizzle of pure maple syrup or honey.

Nutrition Facts
Gluten Free Sweet Potato Muffins
Amount Per Serving (1 of 12)
Calories 141 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Sweet Potato Muffins - made with rice flour, coconut flour, and naturally sweetened with pure maple syrup for a healthy breakfast or snack!

 

Original photo from this post:

Gluten-Free Sweet Potato Muffins made with coconut flour and rice flour - naturally sweetened and healthy | TheRoastedRoot.net #glutenfree #muffins #recipe #breakfast

Roasted Sweet Potato Soup with Quinoa - - - > www.theroastedroot.net
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Tawnie

Saturday 18th of April 2020

Just tried these and they are really tasty! I made some with chocolate chips and some without, and they were delicious both ways. I made the recipe pretty much as directed, though I used canola instead of olive oil. Next time I think I’ll sprinkle with flaked coconut, as in your lovely photos, and maybe bake them for a few extra minutes (I only baked them for 30, next time will try 33-35).

Thanks for this terrific recipe!

Julia

Sunday 19th of April 2020

I'm so happy you enjoy them Tawnie! Thanks so much for the feedback! xo

Dara

Tuesday 5th of June 2018

I haven't even tasted the finished product, but the batter tasted damn good! I added a few chocolate chips, too ;) Can't wait to make these on the regular!! The coconut milk makes it soo creamy!

Julia

Wednesday 6th of June 2018

I'm so happy to hear it! I love these muffins with chocolate chips (and even chopped nuts). Thanks for the sweet feedback! xx

Michelle

Wednesday 14th of March 2018

Hello, So you mention oil in the direction but no oil in the ingredients. ?? How much oil is to be added?

Thanks

Terri

Sunday 29th of October 2017

I skipped the olive oil and the muffins turned out quite well. I think you could add a 1/4 cup olive oil to make them a little more moist. I also added a half cup chopped walnuts to the mixture!

Julia

Monday 30th of October 2017

All of that sounds awesome! Thank you for sharing, Terri!

Melony

Monday 16th of October 2017

Hey there, I am in the middle of making these and the directions say, "3. Add the eggs, coconut milk, olive oil, and maple syrup to the mixing bowl with the mashed potato and whisk everything together until smooth." There is no olive oil listed in the ingredients. Does this recipe need olive oil? Thank you

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