Many of you have enjoyed our Sweet Potato Almond Butter Muffins, but asked if they could be made gluten-free.
We thought so, but we knew they’d need a few tweaks. Spoiler alert: Major success!
These revamped sweet potato muffins are gluten-free, naturally sweetened, oil-free, and require just 10 ingredients to prepare. Let’s bake!
These start with roasting a sweet potato, peeling off the skin, and then mashing it to make a purée.
The purée is mixed with maple syrup for sweetness, almond butter for richness, and an egg to provide a nice fluffy texture.
Dairy-free milk is added to thin the batter, baking powder to help the muffins rise, and pumpkin pie spice for a boost of flavor.
We’ve found that when baking with gluten-free flours, it’s typically best to use a mix of different flours to achieve the ideal texture and flavor. So in this recipe, we use our DIY gluten-free blend, almond flour, and oat flour to achieve that balance.
Then simply add batter to baking cups and top each with a swirl of almond butter. We’re drooling already.
We hope you LOVE these muffins! They’re:
Rich in beta-carotene (that makes vitamin A!)
& Incredibly delicious
More Gluten-Free Muffin Recipes
- 1-Bowl Chocolate Chocolate Chip Muffins (GF)
- 1-Bowl Vegan Banana Nut Muffins (GF)
- 1-Bowl Pumpkin Muffins (Vegan + GF)
- 1-Bowl Carrot Apple Muffins (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Fluffy Almond Butter Sweet Potato Muffins (GF)
- 1 cup sweet potato purée (~1 large sweet potato, as recipe is written)
- 1/3 cup maple syrup
- 1/4 cup salted creamy almond butter (if unsalted, add 1/4 tsp sea salt as recipe is written // or sub other nut or seed butter of choice)
- 1 large egg (or sub 1 batch flax egg per egg — though we haven’t tested it that way)
- 2/3 cup unsweetened almond milk or cashew milk
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 cup gluten-free flour blend
- 2/3 cup almond flour
- 1/4 cup oat flour (ground from rolled oats)
- ~3 Tbsp roasted salted almond butter
- To make sweet potato purée, halve sweet potato and brush the cut-sides with oil (optional). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Let cool for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
- Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners.
- Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Then add almond milk and whisk again.
- Add baking powder and pumpkin pie spice and whisk once more. Then add gluten-free flour, almond flour, and oat flour and stir to combine. The batter should be slightly thick and scoopable, not easily pourable (see photo). If too thin, add more almond flour or GF flour. If too thick, thin with a small amount of dairy-free milk.
- Scoop batter into muffin tins (I like doing this using an ice cream scoop) until filled almost to the top (as the recipe is written, there should be 12 muffins). Then drop about 1/2 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
- Bake for 26-30 minutes or until golden brown and a toothpick in the center comes out clean (a few small crumbs are okay, just as long as it’s not gooey). Remove from oven and let rest in tins for 10 minutes. Then transfer to a cooling rack to let cool completely.
- Cool completely (the wrapper comes off easiest that way). Store in an air-tight container at room temperature up to 3-4 days or in the freezer up to 1 month.
*Adapted from our Vegan Sweet Potato Almond Butter Muffins.