Gluten-Free Sweet Potato Muffins
These healthy, vegan, gluten-free sweet potato muffins are healthy and delicious. They're great for meal prep and customizable to your taste. They can be made grain free with almond flour. Nutrition facts are calculated with 1 teaspoon of natural peanut butter topping on each muffin.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 9 muffins
Calories 130 kcal
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.
Serving: 1 muffin Calories: 130 kcal Carbohydrates: 27 g Protein: 3 g Fat: 1 g Saturated Fat: 1 g Sodium: 157 mg Potassium: 219 mg Fiber: 3 g Sugar: 10 g Vitamin A: 7125 IU Vitamin C: 1 mg Calcium: 102 mg Iron: 1 mg
Keyword gluten-free sweet potato muffins, sweet potato muffins, vegan sweet potato muffins