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.
Oh, hello muffin of my dreams!
These gluten free sweet potato muffins make for an incredible breakfast or snack to go alongside your coffee or tea. They are made with coconut flour and brown rice flour and are sweetened with pure maple syrup. Plus, the sweet potato gives natural sweetness so you don’t need to add a huge amount of sweetener!
This combination makes for an insanely fluffy and flavorful muffin that you’d never guess is gluten-free, dairy-free and refined sugar-free!
The way I see it, the whole food, cleaner ingredients makes these muffins a healthier option than your standard bakery or coffee shop muffin.
Does that give you license to slather butter all over them and drizzle more maple syrup on them? You 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.
If you’d like, you can also add chocolate chips and/or chopped walnuts to these sweet potato muffins to level up the flavor and texture. I’d recommend about 2/3 cup of either/or.
Avoid the temptation to substitute the coconut flour for a different flour, as coconut flour absorbs four times more liquid than any other flour. If you want to swap it out, you’ll need to change the amount of eggs and liquid in the muffins.
If you’d like, you can use almond flour or oat flour instead of the brown rice flour in a 1:1 replacement.
More Healthy Muffin Recipes:
- Carrot Cake Banana Muffins
- Healthy Apple Muffins
- Flourless Oatmeal Banana Nut Muffins
- Avocado Chocolate Muffins
- Gluten-Free Pumpkin Muffins with Streusel Topping
Keep calm and muffin on!
Gluten Free Sweet Potato Muffins
- 1 small sweet potato roasted (1 cup, mashed)
- 3 eggs lightly beaten
- 3/4 cup full-fat canned coconut milk
- 1 tablespoon olive oil or avocado oil
- 1/3 cup pure maple syrup
- 1 cup brown rice flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 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.
- 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.)
- Add the eggs, coconut milk, olive oil, and maple syrup to the mixing bowl with the mashed potato and whisk everything together until smooth.
- In a separate bowl, combine the rest of the (dry) ingredients and stir together.
- Pour the dry ingredients into the bowl with the wet and mix together just until combined.
- Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray (or line with muffin cups).
- Pour muffin batter into muffin holes and fill ¾ of the way up.
- 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.