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Sweet Potato Muffins

Sweet Potato Muffins topped with crumbly streusel and icing, stacked on a cooling rack.
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These moist and fluffy sweet potato muffins are the perfect gluten-free treat for fall. Made in one bowl with almond and oat flour, they’re naturally sweet, easy to customize, and freezer-friendly—ideal for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ⅛ cup sweet potato puree
  • 2 eggs
  • ¼ cup unsalted butter or coconut oil, melted
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups oat flour
  • 1 ½ cups almond flour
  • 1 ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup chopped nuts or chocolate chips
  • Streusel Topping (optional):
  • 2 tablespoons melted butter or coconut oil
  • 4 tablespoons brown sugar
  • 6 tablespoons flour (GF or regular)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tray with liners or grease each cup.
  2. In a small bowl, mix streusel ingredients until crumbly. Set aside.
  3. In a large bowl, whisk together sweet potato puree, eggs, melted butter or oil, brown sugar, vanilla, and apple cider vinegar.
  4. In another bowl, mix oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  5. Gradually fold dry ingredients into wet using a wooden spoon. Batter will be thick but not dry.
  6. Stir in any optional add-ins like chocolate chips or nuts.
  7. Spoon batter into muffin cups, filling each ¾ full. For taller muffins, fill to the top and make 11 instead of 12.
  8. Sprinkle streusel on top of each muffin if using.
  9. Bake for 18–22 minutes or until a toothpick comes out clean.
  10. Let cool in tray for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use canned or homemade sweet potato puree.
  • Do not substitute liquid sweeteners like maple syrup in the base recipe.
  • Flax eggs (1 tbsp flax + 3 tbsp water per egg) can be used for vegan option.
  • Use paper towel at the bottom of storage container to absorb moisture.
  • Freeze cooled muffins in a zip bag for up to 2 months.
  • Reheat in microwave or 300°F oven before serving.
  • Optional glaze: mix ½ cup powdered sugar with 1–2 tbsp maple syrup.

Nutrition

Find it online: https://recipeeasily.com/sweet-potato-muffins-dessert/