Gluten-Free Sweet Potato Muffins
These tender, naturally sweet muffins combine roasted sweet potato puree with warming spices and a crunchy cinnamon-pecan crumb topping. Made with almond flour and potato starch instead of wheat flour, they offer a delightfully moist texture and rich flavor. The double layer of crumb topping creates an irresistible textural contrast. Perfect for breakfast, brunch, or an afternoon snack, these muffins showcase the natural sweetness of sweet potatoes enhanced with nutmeg, cinnamon, and vanilla. The combination of almond milk and nut butter adds richness while keeping them dairy-free.
Ingredients
- ½ cup almond flour
- ¼ cup tapioca flour
- ¼ cup oil
- ½ cup brown sugar, packed
- ¼ cup sugar
- ¼ cup pecans, chopped
- 1 pinch cinnamon
- 1 cup potato starch
- ½ cup tapioca flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 pinch sea salt
- 1 cup almond milk or dairy-free milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup sweet potato, roasted and mashed
- 6 tablespoons nut butter, melted
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Line 10-12 cups of a muffin tin with liners
- 3
Combine almond flour, tapioca flour, oil, brown sugar, sugar, chopped pecans, and cinnamon using hands to mix until mixture has sandy consistency
- 4
Combine potato starch, tapioca flour, almond flour, sugar, baking powder, nutmeg, cinnamon, and salt and mix well
- 5
Whisk milk, vanilla extract, and egg in a large bowl
- 6
Add dry ingredients and sweet potato mash to wet ingredients
- 7
Add melted nut butter and mix very well to form a batter
- 8
Pour batter into muffin liners until halfway full
- 9
Top with some crumbs, then add more batter until three-fourths full
- 10
Top again with crumbs
- 11
Bake for 25-30 minutes or until a toothpick comes out clean
- 12
Let sit for five minutes before removing from pan
Tips
Roast sweet potato at 400F for 45-60 minutes until tender, or microwave for 10 minutes and mash while warm for smoother texture.
Use room temperature ingredients for better mixing and more even baking results.
Don't overfill muffin cups - the double crumb layer adds height during baking.
Good to Know
Store covered at room temperature for 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix batter to avoid dense muffins
Ensure sweet potato is completely mashed to avoid lumps
Substitutions
FAQ
Can I make these without eggs?
Try replacing the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes before using.
What if I don't have potato starch?
You can substitute with equal amounts of cornstarch or arrowroot powder, though texture may be slightly different.
How long do these keep?
Store covered at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.