Gluten Free Sweet Potato Muffins
These Sweet Potato Muffins are hearty, moist and just the right sweetness. They make a perfect dessert or breakfast. Packed with the warm flavors of cinnamon and maple and pecans added in for crunch. These are such a delicious cozy treat.
PREP TIME
15 minutes
COOK TIME
17 minutes
INGREDIENTS
19
Serves: 12
Ingredients
Muffins
- 1.5 cups1.5 cups1.5 cups Sprouted Rolled Oats - One Degree Organic
- 1.25 cups1.25 cups1.25 cups Gluten-Free All-Purpose Flour - Primal Palate
- 0.5 cup0.5 cup0.5 cup Cane Sugar
- 1.5 tsp1.5 tsp1.5 tsp Cinnamon, Ceylon
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 tsp1 tsp1 tsp Baking Powder
- 0.75 tsp0.75 tsp0.75 tsp Baking Soda
- 1 cup1 cup1 cup Sweet Potato, cooked, mashed
- 0.333 cup0.333 cup0.333 cup Maple Bliss Nut Butter - Mixed Up Foods
- 0.5 cup0.5 cup0.5 cup Water, or milk of choice
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 1 whole1 whole1 whole Egg
- .5 cup.5 cup.5 cup Organic Sprouted Pecans - Lark Ellen Farm, chopped
Crumb Topping
- .25 cup.25 cup.25 cup Sprouted Rolled Oats - One Degree Organic
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
- .5 tsp.5 tsp.5 tsp Cinnamon, Ceylon
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, room temperature
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400° and line a muffin pan with 12 liners.
- In a small bowl make the crumb topping. Combine the oats, sugar, cinnamon and coconut oil together and mix until well combined.
- In a large bowl, combine oats, flour, sugar, cinnamon, salt, baking powder, and baking soda and stir to combine.
- Add in the sweet potato, nut butter, water, maple syrup, and egg and stir until fully mixed. Add in the chopped pecans and stir again.
- Scoop evenly into muffin pan, they will be very full, and top with crumb topping. Bake for 15-17 minutes.
Notes
- I added a glaze of powdered sugar and water for pictures, but the muffins don't really need it. If you do want to add it, mix 1/4 cup powdered sugar with 1-2 teaspoons water. Drizzle over cooled muffins.
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My Notes:
About This Recipe
Show nutritional information
Cupcakes & Muffins Dairy Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 388 |
| Fat: | 15 g |
| Carbohydrates: | 55 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 168 mg |
| Fiber: | 7 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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