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Golden gluten-free sweet potato muffins on a white plate, topped with cinnamon sugar, showcasing warm textures.

Gluten-Free Sweet Potato Muffins

These gluten-free sweet potato muffins are a wholesome, nutrient-packed treat made with creamy mashed sweet potatoes, honey, and perfectly spiced flavors. They're soft, moist, and ideal for breakfast, snacks, or dessert. Try this easy gluten-free muffin recipe today!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Mixing bowl
  • Whisk
  • 12-cup muffin tin
  • Paper liners
  • Wire rack

Ingredients
  

  • 2-1/4 cups gluten-free all-purpose baking flour without xanthan gum
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 3 large eggs room temperature
  • 1 cup mashed sweet potatoes
  • 2/3 cup honey
  • 2 tablespoons coconut oil melted
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar for the topping
  • 1/4 teaspoon ground cinnamon for the topping

Instructions
 

  • Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners, or grease it well.
  • In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and ginger.
  • In another bowl, whisk the wet ingredients: eggs, mashed sweet potatoes, honey, melted coconut oil, olive oil, and vanilla extract. Mix until smooth and well-combined.
  • Gradually fold the wet mixture into the dry ingredients until just moistened. Be careful not to overmix.
  • Spoon the batter evenly into the prepared muffin cups, filling each about three-fourths full.
  • For the topping, combine sugar and ground cinnamon, then sprinkle it generously over the batter in each cup.
  • Bake the muffins for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Look for a light golden color on top.
  • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to continue cooling.
  • Serve warm and enjoy!

Notes

For a vegan-friendly version, replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Maple syrup can also substitute honey for a fully vegan recipe.