Still kicking it with the sweet potato craze this week. That’s why I’m sharing these delicious, vegan, gluten-free sweet potato muffins. They can be made grain free by using almond flour instead of the oat flour, and they’re great for meal prepping. I made a big batch and luckily they’ve been my breakfast all week. And even luckier, my husband isn’t a huge sweet potato fan, so they’re ALL for me. 🙂
What I love about recipes like this is they provide some of that indulgence that you probably want from a treat like chocolate chip muffins, without all of the extra carbs and processed ingredients. Using home ground oat flour, pure maple syrup, sweet potatoes, and almond milk as the base for this recipe, you know the product is healthy and delicious.
Another bonus of these treats is they are a great breakfast for your family. Make a batch up before the kids get up and they’ll be pleased. They probably won’t even know there’s sweet potato in these. That’s a bonus for those of you with picky eaters. I like to serve stuff like this and wait until after I hear people’s opinions of the product before I tell them what it’s made of. There’s such a stigma around black bean brownies, avocado ice cream, sweet potato muffins, and other similar foods that are purely delicious. Let people decide for themselves.
What you’ll love about these gluten-free sweet potato muffins?
- They’re vegan. As long as your chocolate chips (if you choose to use them) and sweetener are vegan, you’re good to go!
- Super tasty. If I didn’t have a conscience of what I was eating, I’d eat the whole pan at once. Luckily I’ve trained myself, but eat the whole thing and be guilt free, this whole recipe has 77 grams of sugar. This is a lot, however if you drank a bottle of soda, it’d be about the same. Don’t use that as an excuse to overdo it though.
- Meal-prep friendly. Make a batch or double batch and eat them all week.
- Gluten-free! For those of you with celiac or gluten-sensitivies, these are for you. Make your own oat flour at home with steel cut oats, and you know you’re safe.
How to make these sweet potato muffins?
- Start by baking the sweet potatoes. You can either buy steamers and make them in the microwave, bake them, or puncture them and cook them in the microwave. I usually use the oven method but the microwave works well too.
- For the oven, preheat your oven to 425°F.
- Wash sweet potatoes and puncture with a fork or knife around the outside to allow for venting.
- Bake for 40-60 minutes on a lined baking sheet.
- Remove and allow to cool.
- Peel the skin off by hand.
- In the Microwave: wash and puncture with a fork several times.
- Place on a microwave safe plate and place in the microwave.
- Cook for 5 minutes.
- Remove and check tenderness. If it’s still rather hard, continue cooking for 30 second intervals until it’s soft all the way through.
- Turn down the oven temperature to 350°F.
- Once you have peeled sweet potatoes, place them in a blender or food processor with the almond milk and vanilla extract.
- Blend or pulse until a smooth consistency has been formed.
- Add the oat flour, cinnamon, and baking powder.
- Continue to pulse until a smooth batter has been formed. It’ll be very thick and will not pour. That is ok.
- Fold in any additional toppings (nuts, chocolate, coconut, etc.).
- In a muffin tin, line with paper liners, reusable silicone muffin liners or grease generously.
- Fill the liners about 3/4 full.
- Top with any toppings you’d like (nut butter, chopped nuts, chocolate chunks).
- Bake for 25-28 minutes.
- Remove and serve warm or store in the fridge for up to 5 days.
Gluten-Free Sweet Potato Muffins
- 2 medium sweet potatoes
- ½ cup almond milk
- ½ tsp vanilla extract
- 1 cup oat flour (can also sub whole wheat or almond)
- 2 tsp baking powder
- ⅓ cup sugar (or liquid sweetener)
- 1 tsp cinnamon
- peanut butter (optional for topping)
- chocolate chips (optional for topping or folding in)
- chopped nuts (optional for topping or folding in)
- Preheat the oven to 350°F.
- In a food processor or blender, puree the sweet potatoes. Mix in the almond milk and vanilla extract and continue to pulse.
- Next add the oat flour, baking powder, and cinnamon. Continue to blend until a smooth batter is formed. It’ll be quite thick.
- Fold in any nuts or chocolate chips you’d like. Optional but encouraged.
- Line a muffin tin with liners or grease generously.
- Fill the muffin tins 3/4 full. This should make about 9 muffins.
- Top with a spoonful of nut butter, and sprinkle any nuts or chocolate on top.
- Bake for 25-28 minutes or until a toothpick comes out smooth.
- Serve warm, or allow them to cool and store for up to 5 days in the fridge.
- Heat them in the microwave for 15 -20 seconds prior to eating after taking them out of the fridge.
I’d love to know what toppings you used on your muffins, or what you thought of them in the comments below.