The Ultimate Gluten-Free Sweet Potato Muffins Recipe
Bright, tasty, filling and very easy to make, these gluten-free sweet potato muffins are very moreish; you can not possibly eat only one!
Thanks to my friend Helen, who sent me the original recipe for these delicious muffins. I have adapted it for gluten-free ingredients.
They can also be made with wholemeal flour, but as I can’t get hold of any at present, I used old white self-raising flour.
You can also swap out the sweet potato for butternut squash for a bit more texture, which I will definitely be trying next!
Table of Contents
What you’ll love about this recipe
Nutritional Powerhouse: Sweet potato muffins are a brilliant way to pack a serious nutritional punch into your breakfast or snack. These delightful treats are brimming with essential nutrients, offering a generous dose of beta-carotene, fibre, and vitamins A and C.
The sweet potato base transforms an ordinary muffin into a veritable treasure trove of health benefits, making you feel positively virtuous with every bite.
Gut-Friendly Goodness: These marvellous muffins are not just delicious, but they’re also incredibly kind to your digestive system. By incorporating resistant starch through the sweet potato, these muffins help nourish your gut bacteria and can even help curb those pesky carb cravings.
The fibre content supports healthy bowel movements and promotes a happy, balanced microbiome – a proper wellness win!
Versatile and Adaptable: You simply cannot overlook how wonderfully adaptable gluten-free sweet potato muffins can be. Whether you’re following a paleo diet, managing gluten intolerance, or just seeking a healthier treat, these muffins rise to the occasion.
You can easily swap ingredients, add chocolate chips, or sprinkle some nuts on top, making them a splendidly flexible option for any dietary requirement.
Naturally Sweet and Satisfying: The beauty of these muffins lies in their natural sweetness. By using sweet potatoes, you eliminate the need for excessive added sugars, creating a treat that’s both wholesome and indulgent.
The natural sugars from the potato, perhaps enhanced with a touch of cinnamon or a few dates, provide a delightful flavour profile that’ll have you reaching for seconds.
Quick and Easy Preparation: For those leading busy lives, these gluten-free sweet potato muffins are an absolute godsend. Most recipes can be whipped up in under 30 minutes, often requiring just one bowl and minimal fuss.
Whether you’re preparing a grab-and-go breakfast or a quick afternoon snack, these muffins offer convenience without compromising on nutrition or taste.
Ingredients
- 125g self-raising gluten-free flour
- 1 heaped tsp gluten-free baking powder
- 300g cooked and mashed sweet potato
- 100g cream cheese
- 50g grated parmesan cheese
- 50ml vegetable oil
- 2 spring onions, finely chopped
- 1 red chilli, finely chopped
- 1 large egg
- 1 heaped tsp poppy seeds
- Sunflower seeds for topping
Instructions
- Peel and prepare the sweet potato: Thoroughly wash one medium sweet potato, then carefully peel it using a vegetable peeler. Cut the peeled potato into 2cm cubes. Place the cubes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for about 15 minutes, or until the potato is easily pierced with a fork. Drain well, then mash the potato using a potato masher or fork until smooth. Set aside to cool completely, which should take about 20-30 minutes.
- Preheat the oven: While the sweet potato is cooling, preheat your oven to 180°C (350°F / Gas Mark 4). Position the oven rack in the centre of the oven for even baking.
- Prepare the dry ingredients: In a large mixing bowl, combine 125g of self-raising gluten-free flour and 1 heaped teaspoon of gluten-free baking powder. Sift these together to remove any lumps and ensure they’re well mixed.
- Combine ingredients: To the bowl with the flour mixture, add the cooled mashed sweet potato (about 300g), 100g of cream cheese (softened), 50g of grated parmesan cheese, 1 finely chopped red chilli (seeds removed if you prefer less heat), 2 finely chopped spring onions, and 1 heaped teaspoon of poppy seeds. Gently fold these ingredients together until they are combined.
- Add wet ingredients: In a separate small bowl, beat 1 large egg. Add this beaten egg and 50ml of vegetable oil to the sweet potato mixture. Mix well, but be careful not to overmix, as this can result in tough muffins. Stir until all ingredients are just incorporated.
- Fill muffin cases: Line a muffin tin with 8-10 paper muffin cases. Divide the mixture evenly among the cases, filling each about 3/4 full. Sprinkle a generous amount of sunflower seeds on top of each muffin, gently pressing them into the batter.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 15-20 minutes. Check the muffins at the 15-minute mark by inserting a skewer or toothpick into the centre of a muffin. If it comes out clean, the muffins are done. If not, continue baking for a few more minutes. The muffins should be golden brown on top when fully baked.
- Cool and serve: Once baked, remove the muffin tin from the oven and place it on a wire cooling rack. Allow the muffins to cool in the tin for about 5 minutes, then carefully remove them and place them directly on the rack. Let them cool for another 10-15 minutes before serving. The muffins will be deliciously warm but not too hot to handle.
What to serve with gluten-free sweet-potato cakes
Breakfast Pairings
Creamy accompaniments can elevate your gluten-free sweet potato muffins to new heights of deliciousness. Consider spreading a generous layer of Greek yoghurt drizzled with golden honey, or try a smooth layer of softened cream cheese.
For those avoiding dairy, almond butter provides a rich, nutty complement, while coconut yoghurt offers a tropical twist that enhances the muffin’s natural sweetness.
Beverage Companions
The right drink can transform your muffin experience from ordinary to extraordinary. A freshly brewed coffee with its robust aroma perfectly balances the sweet potato’s subtle flavours.
For those preferring gentler options, a warming chai latte brings aromatic spices that dance beautifully with the muffin’s texture. Herbal tea offers a delicate alternative, while rich hot chocolate provides indulgent comfort.
Savoury Combinations
Protein-rich additions can turn these muffins into a hearty meal. Imagine a plate featuring fluffy scrambled eggs nestled alongside your muffin, or a slice of delicate smoked salmon adding sophistication. Crispy bacon brings a salty crunch, while a perfectly poached egg with its runny yolk creates a luxurious breakfast experience.
Sweet Enhancements
Toppings can dramatically transform these muffins. A drizzle of pure maple syrup adds luxurious sweetness, while a light sprinkle of cinnamon introduces warm, comforting notes.
Crushed nuts provide delightful texture, fresh berries bring vibrant colour and tang, and a dollop of whipped cream turns the muffin into a decadent treat.
Complementary Side Dishes
To create a balanced meal, consider pairing your muffins with light, fresh accompaniments. A colourful fruit salad brings brightness and nutrition, while a small serving of granola adds crunch.
A crisp green salad provides a refreshing contrast, and a nutrient-packed smoothie can complete the dining experience.
Gluten-Free Sweet Potato Muffins Recipe
Equipment
- Sharp Knife
- Chopping Board
- Measuring Jug
- Saucepan
- Oven Proof Dish
- Mixing Bowl
- Muffin cases
- Muffin Tray
Ingredients
- 125 g Self-raising Gluten-free flour
- 1 tsp Gluten-free baking powder
- 300 g Cooked and mashed sweet potato or butternut squash
- 100 g Cream cheese
- 50 g Grated parmesan cheese
- 50 ml Vegetable oil
- 2 Spring onions finely chopped
- 1 Red chilli finely chopped
- 1 Large egg
- 1 tsp Poppy seeds (heaped teaspoon)
- Sunflower seeds to sprinkle on top
Instructions
- Peel and boil the sweet potato for about 15 minutes, then mash it and leave it to cool. If using squash, roast for about 40-45 minutes mash, and then leave to cool.
- Preheat oven to 180℃ (Gas 5).
- In a bowl mix the flour, baking powder, sweet potato, cream cheese, parmesan, chilli, finely chopped spring onion, and poppy seeds.
- Add the beaten egg and oil. Mix well.
- Divide the mixture equally into the muffin cases and sprinkle the sunflower seeds on top.
- Bake them for 15-20 minutes.
- Let them cool slightly, and then devour them!
Nutrition
If you liked these sweet potato muffins, you must check out more recipes below 👇
- Gluten-free blueberry muffins
- Gluten-free apple muffins
- Gluten-free cheese and bacon muffins
- Gluten-free breakfast muffins
- Gluten-free banana muffins
- Gluten-free lemon drizzle muffins
- Gluten-free chocolate chip muffins
- Gluten-free Crêpes
If you want to learn more about enjoying potatoes as a Coeliac (Celiac) friendly ingredient, you can read are potatoes gluten-free.
Gluten-Free Sweet Potato Muffins Recipe Tips
Avoid Cross-Contamination
If you’re preparing gluten-free sweet potato muffins in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Flour Selection
Choosing the right gluten-free flour is crucial. Options include gluten-free 1-to-1 flour blends, oat flour, almond flour, or a combination of these. Doves- Farm gluten-free flour blend is a popular choice that provides excellent texture.
Moisture Management
Sweet potatoes are naturally moist, which helps create delicious gluten-free muffins. Use pureed or mashed sweet potato at room temperature for best results. Aim for about 3/4 to 1 cup of sweet potato per batch to ensure optimal moisture and texture.
Binding Alternatives
Eggs are typically the primary binding agent, but you can use alternatives like:
- Applesauce
- Almond butter
- Coconut oil
- Maple syrup
These ingredients not only help bind the muffins but also add moisture and natural sweetness.
Flavor Enhancements
Boost your muffins’ flavour with these additions:
- Cinnamon
- Vanilla extract
- Maple syrup
- Ground ginger
- Chopped nuts
- Chocolate chips
Baking Techniques
- Preheat oven to 180C (Gas 5)
- Use room temperature ingredients
- Mix wet and dry ingredients separately before combining
- Avoid overmixing the batter
- Use muffin liners or non-stick spray
- Bake for 15-28 minutes, depending on the recipe
Pro Tip: Always check muffins with a toothpick – it should come out clean when they’re fully baked.
Frequently Asked Questions
Can I substitute the flour?
Yes! You can use various gluten-free flour alternatives like oat flour, almond flour, or 1-to-1 gluten-free flour blends. Doves Farm’s gluten-free flour blend is a popular choice that provides excellent texture.
How do I keep my muffins moist?
Sweet potatoes naturally add moisture to the muffins. Use room-temperature mashed sweet potato, and ingredients like applesauce, maple syrup, or olive oil help maintain a soft, tender texture.
Are these muffins healthy?
Absolutely! Sweet potato muffins are packed with nutrients. They’re rich in vitamins, and fibre, and can be made with natural sweeteners like maple syrup. Many recipes incorporate healthy ingredients like nuts and use minimally processed components.
Can I make these muffins vegan?
Most recipes offer vegan alternatives. You can replace eggs with flax eggs, use plant-based milk, and substitute butter with coconut or olive oil. Many recipes already include vegan-friendly ingredient options.
How long do these muffins stay fresh?
Typically, gluten-free sweet potato muffins stay fresh for 3-4 days when stored in an airtight container at room temperature. They can also be frozen for up to one month.
What mix-ins work well with sweet potato muffins?
Popular additions include:
- Chocolate chips
- Chopped pecans
- Cinnamon
- Maple syrup
- Vanilla extract
- Nutmeg
Can I use butternut squash instead of sweet potato?
Yes! Butternut squash can be an excellent substitute, offering a similar texture and moisture content.
Pro Tip
Always use room temperature ingredients and avoid overmixing the batter to ensure light, fluffy muffins.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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Sweet and moist, these muffins are a unique twist that’s both healthy and tasty.
Loved the natural sweetness and soft texture—so different from regular muffins.
The sweet potato adds such a lovely moistness