Go Back
Email Link
Print
Recipe Image
Nutrition Label
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Gluten Free Sweet Potato Muffins
These delicious muffins taste like sweet potato casserole for breakfast. They are sure to be a family favorite!
Prep Time
10
minutes
mins
Cook Time
27
minutes
mins
Total Time
37
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
6
Calories:
317
kcal
Author:
Tiffany
Ingredients
For the muffins
1
Cup
Gluten Free 1-to-1 Flour Blend
I use Bob's Red Mill
1
teaspoon
Baking Powder
¼
teaspoon
Salt
½
teaspoon
Cinnamon
½
Cup
Sugar
¾
Cup
Mashed Sweet Potato
about 6 ½ ounces
1
Egg
3
Tablespoons
Oil
½
teaspoon
Vanilla
2
Tablespoons
Maple Syrup
¼
Cup
Non Dairy Milk
For the streusel topping
1
Tablespoon
Vegan Butter
melted
2
Tablespoons
Gluten Free 1-to-1 Flour Blend
¼
teaspoon
Cinnamon
1
Tablespoon
Light Brown Sugar
¼
Cup
Pecans
roughly chopped
Instructions
For the muffins
Preheat the oven to 375 degrees and line a 6 muffin pan with paper cups.
Combine the gluten free flour, baking powder, salt, cinnamon and sugar in a large bowl. Whisk together until well mixed.
1 Cup Gluten Free 1-to-1 Flour Blend,
1 teaspoon Baking Powder,
¼ teaspoon Salt,
½ teaspoon Cinnamon,
½ Cup Sugar
Add the mashed sweet potato to the flour mixture. Mix the sweet potato into the flour using a whisk or your hands until it resembles coarse crumbles.
¾ Cup Mashed Sweet Potato
In a second bowl, whisk the egg until frothy, like soap bubbles.
1 Egg
Add the oil, vanilla, maple syrup and milk to the egg. Whisk until smooth.
3 Tablespoons Oil,
½ teaspoon Vanilla,
2 Tablespoons Maple Syrup,
¼ Cup Non Dairy Milk
Pour the wet ingredients into the dry. Fold together with a spatula until combined, about 15 strokes.
Divide the batter into 6 muffin cups, filling the cups to the top.
For the streusel topping
Combine all of the streusel ingredients in a small bowl. Mix together until the dry ingredients are incorporated and the pecans are well coated.
1 Tablespoon Vegan Butter,
2 Tablespoons Gluten Free 1-to-1 Flour Blend,
¼ teaspoon Cinnamon,
1 Tablespoon Light Brown Sugar,
¼ Cup Pecans
Sprinkle the topping over the muffin batter.
Bake in the preheated oven for 26-28 minutes until the tops spring back when gently poked. Cool for 10 minutes in the muffin pan, then remove to cool on a wire rack.
Nutrition
Calories:
317
kcal
|
Carbohydrates:
48
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.04
g
|
Cholesterol:
27
mg
|
Sodium:
212
mg
|
Potassium:
228
mg
|
Fiber:
4
g
|
Sugar:
26
g
|
Vitamin A:
6897
IU
|
Vitamin C:
8
mg
|
Calcium:
100
mg
|
Iron:
1
mg