Fluffy Almond Butter Sweet Potato Muffins (GF)

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Batch of our Almond Butter Sweet Potato Muffins on a cutting board

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!

Sweet potato, egg, dairy-free milk, and other ingredients for making our Almond Butter Sweet Potato Muffins

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.

Whisking the ingredients for making our Almond Butter Sweet Potato Muffins

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.

Using a wooden spoon to stir the batter for our Almond Butter Sweet Potato Muffins recipe

Then simply add batter to baking cups and top each with a swirl of almond butter. We’re drooling already.

Muffin tin filled with batter for making our Almond Butter Sweet Potato Muffins

We hope you LOVE these muffins! They’re:

Fluffy
Flavorful
Perfectly spiced
Rich in beta-carotene (that makes vitamin A!)
& Incredibly delicious

Stack of Almond Butter Sweet Potato Muffins on a cutting board

More Gluten-Free Muffin Recipes

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!

Partially eaten Almond Butter Sweet Potato Muffin beside sliced sweet potato rounds

Fluffy Almond Butter Sweet Potato Muffins (GF)

Incredibly fluffy, wholesome sweet potato muffins that are naturally sweetened, gluten-free, and swirled with roasted almond butter. The perfect sweet treat made with good-for-you, whole-food ingredients.
Author Minimalist Baker
Print
Cutting board filled with Almond Butter Sweet Potato Muffins beside ingredients used to make them
4.87 from 43 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 (Muffins)
Course Snack
Cuisine Baking, Gluten-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 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)

FOR TOPPING

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate.
*Adapted from our Vegan Sweet Potato Almond Butter Muffins.

Nutrition (1 of 12 servings)

Serving: 1 muffins Calories: 148 Carbohydrates: 19.1 g Protein: 3.93 g Fat: 6.8 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1.61 g Monounsaturated Fat: 3.97 g Trans Fat: 0 g Cholesterol: 13.68 mg Sodium: 98 mg Potassium: 230 mg Fiber: 2.49 g Sugar: 7.2 g Vitamin A: 4132 IU Vitamin C: 4.18 mg Calcium: 116.83 mg Iron: 0.87 mg

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  1. Trish says

    I love these muffins. I have made these twice now. Both times subbed a mix of chickpea flour & tapioca flour for the GF flour & oat flour. Also last batch used half orange & half purple sweet potato. Bothe times the muffins have turned out great. Thanks so much for a yummy recipe.😊

  2. Renae says

    Made these today, amazing flavour – reminded me of a pumpkin pie spice cake. However mine didn’t rise at all even with the baking powder and were a bit sticky pulling them out the patty pans. I used regular plain flour and extra oat flour in place of the almond flour. Nonetheless, tasted great :) Thanks!

  3. Katie says

    These were delicious! My husband and daughter (2) both loved them. I do have an off topic question.. I love your recipes and I loved your page but it overwhelms me now with how many pop up ads and just ads in general there are. I’d honestly pay for an ad free experience as I no longer enjoy browsing these recipes or using this site to make a recipe because I feel like it’s mostly ads versus content when looking through a recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Katie! Glad you enjoyed these. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers.

      As for the ads, sorry for any bad experiences there! We keep our content free by using a minimal amount of sidebar and video ads. But user experience is always a top priority. We appreciate the feedback and will consider how to make improvements!

  4. Emmeline L says

    My roommate and I are student athletes at Yale and we made these one Sunday at school to prep for the upcoming week. We used peanut butter instead of almond butter which worked great and added some dark chocolate chips on top. The delicious muffins were something to look forward to, and the best fuel ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you both enjoyed them, Emmeline! Thanks so much for sharing!

      • Nikole says

        These are SO delicious! I used a buckwheat gluten-free flour blend (Meaningful Eats – Erin’s gluten-free flour blend) in place of the gluten free flour and almond flour, and still added the oat flour. I also used nutzo butter instead of just almond butter. They turned out perfect. Kids and husband approved!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad they turned out well! Thanks so much for the lovely review and for sharing your modifications, Nikole!

  5. steph k says

    Toddler approved, so a double win in my book! These are moist and fluffy. We added mini dark chocolate chips with amazing results. Making again for sure!

  6. Callie V says

    My husband and I love these! A great snack. I did the sweet potatoes in the instapot, poked and sitting on a trivet with 1 cup of water at high pressure for 30 minutes. That may have taken away from some of the sweetness of the caramelization in the oven, but we still loved them. Perfect amount of sweetness and nuttiness–a go-to muffin recipe!

  7. Kim says

    The taste was amazing! I thought the batter was thick but the insides were gooey. I did use whole milk and peanut butter instead of almond. I also increased the oat flour since I didn’t have a blend. The taste was so delicious that I will try again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, we’re glad you enjoyed them! It was probably the extra oat flour that made the batter thick. Hope that helps!

  8. Carla says

    These were delicious! Gone in 3 days :-) One thing I had to modify is leaving the sweet potatoes in the oven for much longer than 30 mins. Maybe like an hour total. Seems like an error on my part, though. Not sure what happened! I will definitely be making these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla, we’re so glad you enjoyed them! Did you slice the sweet potatoes in half? That will help them cook faster. It could have just been that your sweet potatoes were larger!

  9. Sammmmmmmmm says

    Hi! Seems the verdict is that the muffins aren’t quite as fluffy when using flax egg. I can’t tolerate regular egg, so…do you think aquafaba could work? If so, should I whip it or use it straight? Ty! Will report back after :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, we haven’t tried it, but might work! We’d say whip it. Let us know how it goes!

      • Sammmmmmmmm says

        Okay! I made a batch with flax egg and whipped aquafaba. Like mentioned in others’ comments, the 1st batch with flax egg made the muffins too dense, and they didn’t really rise or get fluffy for me.

        However, the flavor itsself was really good and reminded me of sweet potato pie, so I was determined to try again. Instead of using flax egg for the next batch, I whipped 3 tbsp of aquafaba and they turned out so lovely! Fluffy, not too sweet, and they rose well! Highly recommend using whipped faba for vegans. Gently fold in the faba meringue after the dough is made.

        I also recommend starting with 1/3 cup milk and mixing the remaining 1/3 in slowly/as needed. The milk can make things a bit wet if there’s too much sweet potato.

  10. Joel Pomeroy says

    This recipe is soooo good. Me and my quarantine love have made it three 3 times in 2 weeks–a cherished staple of our covid baking madness. We’ve been tweaking a little each time, as they were a little too custardy for true dream muffin status at first, but were just so damn close. I think we finally nailed it tonight though. Our modifications: Doubled the recipe and used three eggs (so %50 more egg), just used almond and 1:1 flour rather than oat, and replaced the oat with 1:1 (this probably didn’t matter with the lift, I just ran out of oat flour making these so much), and we sprinkled the top with a bit of Bob’s quick steel-cut oats for a little texture, and in hopes of wicking some moisture (probably a bit fanciful a hope). we also baked at 400 for 10 minutes to get some quick lift, then dropped it to 350 for remaining 16 minutes. The result was an airier crumb, fully cooked through but still deliciously moist, and a bit more of a golden (but not too browned) crust on the bottom. And an awesome texture from the Oats on top. Love this recipe. Love your site. PDX represent. Stay home and bake everyone!

  11. Cat says

    Wow. I have a strange obsession with all sweet potato baked goods and couldn’t wait to give this a shot when our veggie delivery finally arrived. They taste even better than they look in the pics and are too decadent for the muffin category: I deem these honorary cupcakes!! Love these madly ?

  12. Emily Wolfe says

    Ok, so I have actually made these twice. The first time I just subbed all-purpose flour for the GF blend and they turned out OK but slightly dense. This time I did the same thing but added about 1/2 tsp of baking soda and they are PERFECT! If you do not have the GF flour blend, I highly suggest adding a healthy pinch of baking soda to increase fluffiness. Works like a charm!

  13. Erin M. says

    To start, I am NOT a baker. But, we’re currently Sheltering-in-Place and I’m using the time to expand beyond my limitations.
    This recipe looked simple enough, and I had everything on hand, except for the GF flours. Going to the store was not an option this morning, so I substituted all-purpose for the GF flours (note: I will definitely make the DIY GF flour recipe next time I get out for ingredients!), and because my daughter is a chocoholic , I added a few chocolate chips.
    The batter came together easily, though I wasn’t sure how dry or how moist it should be. I probably could have used a bit more flour, the muffins were a little wet after 35 mins. in the over and stuck to the tins. However, the flavor was delicious! The sweet potato puree was a perfect base, very flavorful. And again, so easy a non-baker can make them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melonie, additional GF blend or almond flour might work. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we think that would lead to a more dense muffin, but it might still be okay. Let us know if you try it!

  14. Megan says

    These were so delicious, my picky 4 year old even loved them! Next time I need to make a double batch!
    I made these with Whole Wheat flour instead of gluten free flour and made them as mini muffins.

  15. Melanie says

    I followed this recipe it I substituted gluten free with regular flower. Although the outside had a good texture, the inside was mushy. I probably needed to bake it for more than 30 min. I don’t think you should use any nut butter…peanut butter did not taste great in this. The baking powder gave it a strong after taste.

  16. Tracy says

    This recipe is delicious as is or use it as a template so you can substitute whatever is in your fridge. I make a batch every week as breakfast muffins and have used shredded carrots, hemp protein powder, chopped walnuts and applesauce. I have also put chocolate chips on top in place of the extra almond butter. It’s all good!

  17. Amy B Miller says

    I made this recipe with a few substitutions based on what I had in the house. Crunchy Peanut Butter for Almond Butter. Silk Vanilla Soy Milk for Unsweetened Almond. The flavor was great. The muffins turned out a little dense. Looking at the video, I think I might have needed a bit more flour. Delicious.

  18. Peggy says

    Very moist and delicious!! The almond butter swirls on top added extra moisture and flavor. I will definitely make these again and maybe double the recipe.?

  19. Talia says

    Delicious! very moist and just the right sweetness.
    I did not have a pumpkin spice blend so i infused the almond milk with some chai tea and it turned out really good.
    I also had to bake the muffins a bit more time. I will surely make these again.

  20. Ashley says

    These were delicious! So moist & super fluffy! I added 1 tsp of vanilla and used Bob Mills Egg Substitute and they still turned out amazing!
    My 3 1/2 year old loved them! Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it might work. Though it may have trouble cooking through fully. Let us know if you try it!

  21. Justin says

    I made these with all purpose flour and they tasted great but we’re not as fluffy as I had hoped. What could I do to fix that?

  22. Verenice says

    I love all your recipes ! I’ve made several ones and this one is another amazing one I shall keep making! These came out amazing. I used mostly whole grain flour and a little tiny bit of all purpose flour. I also only had ground ginger and cinnamon and they still came out great. I recommend!!!

  23. Ryan Kraman says

    I made this with a flax egg and it really didn’t come out well. Definitely not fluffy. Good flavor, but that underbaked situation that can happen with a flax egg.

  24. Leslie says

    Wonderful recipe, I made these vegan with a flax egg. Also, the pumpkin spice recipe with the cardamom and pepper is so good. I didn’t have pumpkin spice so I was thrilled when I realized I had all the ingredients for the pumpkin spice. These muffins are so yummy!

  25. Miranda says

    I loved it!! I made it with All purpose flour because I did not have any others in hand and I really wanted to try making this!! When I make this again, I’m only adding the baking powder at the end of the process… I find that when I over mix the Baking Powder, my muffins are not as fluffy.

  26. Mae says

    I give this recipe 5 stars! I used frozen sweet potato purée chunks from Trader Joe’s and it did the trick—but I loved this recipe so much that I think it’s worth roasting and using a real sweet potato! I found this recipe to be pretty simple and it’ll be a new go-to!

  27. Anat says

    This recipe looks delicious! Could I use regular flour and oat flour instead of the almond flour? How would that affect the liquid amounts? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! Just adjust adding more dry or liquid ingredients as needed to achieve the right consistency (get as close to the photos as possible).

  28. Lu says

    OMG!!! Thank you so much! Made it with more almond flour as we have an oat sensitivity in the fam. Also I didn’t peel the potato and put it together with all the ingredients besides the flours in a normal blender. This recipe is absolutely delicious and I had to restrain myself from eating the raw batter. Without the flour I wonder if it could be made into ice cream?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing! I’m not sure about turning it into ice cream, but if you try it, let us know how it goes!

  29. Cynthia Borg says

    This receipe turned out wonderful.You can’t even taste the sweet potato.The spices were reminding me of apple muffins. I used coconut flour, almond flour and tapioca flour. The texture looks exactly like the picture even though I used different flours then what the receipe suggested. Will bake these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zarina, we haven’t tried these modifications, but our best suggestions would be ground cashews (cashew flour) or sunflower seed flour for the almond flour and a chia egg for the egg. Let us know if you give it a try!

  30. Rachel says

    Made these this weekend, and they were great! I used a flax egg, and as a result the muffins were a little sunken in the middle once they’d cooled. However, they tasted awesome! Who doesn’t love getting their veggies in while they eat muffins?!

  31. Lysandra says

    I just made these this morning. Absolutely Delicious ! Swapped the GF flour for speltflour! I thought they were a little pale when they came out the oven. So i glaced them with maple syrup and popped the tray back in the oven for A few more minutes and they came out even more perfectly! Definitely will make them again! ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lysandra. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. Hailee says

    I loved this recipe! For the gluten-free flour blend I did a 1/4 cup buckwheat, 2 Tbs coconut flour and 1 Tbs flaxseed meal- to equal 1/2 cup. I also added 1/4 tps more of salt to my raw almond butter for the batter portion. I used chunky almond butter, which added a nice texture too. Overall, they were moist and delicious and not overly sweet.

    Thank you so much! I love trying new recipes from you!

  33. Tricia says

    Hey there, can these be made with all almond flour (sub out the flour mix and oat flour)? Unfortunately, I am currently sensitive to oats and rice. Thank you!

  34. T says

    Phenomenal! Fluffy, flavorful, & just all around great! They cooked through perfect for me. Also, I love that they are sweetened with maple syrup rather than sugar. If you’re thinking about making these- DO IT. Thank you for this wonderful recipe.

  35. Beth says

    These are amazing. I subbed whole wheat pastry flour for the gluten free blend and used the egg. I also added a bit of coconut sugar and salt on the top. Would make again in an instant.

  36. Alexi says

    I made these using a flax egg and added some extra spices (more cinnamon, nutmeg, and ginger) and they turned out great! Even the non-vegans I shared them with agreed. They only made 10 muffins, though… Maybe my sweet potato was too small? At any rate, I’ll be making them again for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alexi. We are so glad you enjoyed them! It could be that your muffins were just a little bigger =) Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Alexi says

        Looking at the pictures of your tin and finished muffins, I’m fairly certain mine weren’t bigger than the ones you shared. I think probably I had less batter due to a smaller sweet potato. Having weights in the recipe could help.

        Rating added!

  37. Carmen Roman says

    I made these for my 18 mo and he loved them! I didn’t use the sugar and did half sweet potato and half shredded zucchini. A nice and tasty way to sneak in some veg. Thanks!

  38. Tara Y Forward says

    This was an absolutely wonderful recipe! I made this treat for my family yesterday and they loved it. The muffin was moist and full of flavor. More, it was not too sweet; wonderful if you are cutting back on sugar but still need a treat. I must admit that my batter was a bit “wet” due to using pumpkin puree (I had forgotten to roast a sweet potato and needed a dessert for the evening). The recipe accounted for this however. I simply added a bit more oat flour and GF flour blend. Cooking time was extended by a few minutes. Will I make this recipe again? YES, I WILL! Thank you, Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tara. We are so glad you enjoyed you and your family enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Lindsay says

    Obsessed with this recipe! I used cinnamon instead of pumpkin pie spice, and I also used all-purpose flour instead of GF flour blend. The result was beautiful; nutty flavour from the almond butter, and a subtle sweetness from the sweet potato created a super soft and delicious muffin! Thanks for the recipe :)

    PS: I love the direction your blog has gone – in providing both vegan and non-vegan recipes. So sorry that you have to deal with negative comments every time you post a non-vegan recipe – your recipes have helped me greatly in improving my own cooking skills, and I don’t understand the need for harsh judgement from others! Thanks again Dana!

  40. Rita says

    I just made these tonight, and it’s another HIT! I was too lazy to blend oats into flour and no GF flour so I just used 3/4 cup spelt flour and 2/3 cup almond flour and it turned out so good. It’s so soft, not too sweet and nutty. I always feel good about serving your creation to my toddler because they feel so wholesome while tasting delicious. Thank you Dana!

  41. K Goldberg says

    I made these exact measurements
    Was so excited to like them
    They came out undercooked and dense
    So disappointed
    I have your cookbook too

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This is strange! Did you modify any of the ingredients (not the measurements per say)? Do you live in a higher altitude? Happy to help troubleshoot as they should be fluffy and perfectly cooked. Also, did you let them cool slightly before eating or did you eat as soon as they were cooked? They need a little time to cool (as do most baked goods).

  42. Cait says

    I love all of your unique recipes to help with all the restrictions in my family (GF boyfriend & mom, DF myself, vegan sister) These are fantastic and I’m going to try to make the vegan version for my sister next time she visits!

    PS love the mix of vegan and non-vegan recipes you have now

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Cait! We’re so glad you enjoy our recipes =) xo

  43. Robin Cosgrove says

    I used half sweet potatoes and half Japanese sweet potatoes and made them without oat flour and more almond flour instead. I also used a mixed nuts and seed butter instead of just almond butter and OMG these are addicting. So fluffy and tender and not too sweet. I love this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Robin. We are so glad you them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Chantelle says

    Hello! I’d love to make these; however, I’m severely allergic to almonds. What can I substitute the almond flour for?

    Thanks!

  45. Elizabeth M says

    This looks amazing, per usual! I can not wait to try! Just curious but do you plan on releasing another cookbook ever? I devoured your first one and love your blog and I love what direction you have moved in :) I hope so because your love of cooking shines through all of your recipes! (P.s. do you think you could steam the sweet potatoe in an instapot instead for the same effect?)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! We’re not working on one right now but perhaps in the future! We haven’t tested steaming sweet potatoes in an instant pot but we’ve heard it works well!

  46. Cailey says

    I don’t keep almond flour on hand. Could I use either all regular flour or all oat flour and still get similar results?

  47. Ruth says

    Kids and I loved these! Added half a banana mashed up to half the syrup amount. Didn’t have the GF flours so I just used whole wheat. Very yummy

  48. Bethany says

    Excited to make these! What can I sub in for the gluten-free blend? I don’t have any of those items in my pantry.

  49. Michelle Duncan says

    Yum! They are so fluffy! It’s lightly and perfectly sweet and a little savory. I live at high altitude (3600’) and find I bake most recipes at least 5 minutes less including this one. I had just a bite but can’t wait to have them for breakfast! I ended up pureeing the sweet potato with maple syrup and almond butter to get it a little more creamy and mashed (the fork wasn’t cutting it). Thanks for all the gluten free goodness!

  50. Kendall says

    Thanks for the vegan alternative, but I wish you had at least tested it. To be honest, I’m always sad to come on your site and see non-vegan recipes. This site was such a great resource to me as I transitioned to veganism, so I should be more grateful, but instead I’m like–why oh why can’t you just completely make the switch?? You’re so close!!

  51. Andrew says

    Can these be made without maple syrup to make them further low in sugar? Is there something I should substitute to maintain the consistency that maple syrup would provide?

    Thanks!

  52. Em says

    I can’t wait to try these! Any recommendations for maple syrup replacements- do you think coconut sugar would make them too dry?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that, but it should work! Just know that the flavor and texture will be affected (thinner texture, not as sweet), so adjust as needed and let us know if you try it!

  53. mary beth barlow says

    I will be making these tonight. Since we are not gluten free I would like to replace the gluten free flour with a whole grain flour. Do you think WW pastry flour, spelt flour or white wheat flour would be a satisfactory replacement or do I need to stick with white AP flour for the best texture? This recipe came at a perfect time since I have some leftover sweets from making our smoothies this morning. Thank you for your healthy and delicious recipes! Mary Beth