Moist gluten-free sweet potato muffins that are filled with sweet potato flavor and topped with a crunchy streusel topping. They’re perfect for a healthy breakfast or an anytime snack! Totally dairy-free too! Go bake a batch to enjoy today!
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- Muffins For Breakfast or an Anytime Snack
- Some of Our Favorite Muffins:
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Sweet Potato Muffins (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Sweet Potato Recipes to Make:
- Other Gluten-Free Muffins You’ll Enjoy:
- Gluten-Free Sweet Treats to Indulge Your Sweet Tooth:
- Gluten-Free Sweet Potato Muffins (Dairy-Free)
Muffins For Breakfast or an Anytime Snack
I’m a big fan of muffins because they make such an easy breakfast option, or a quick snack on the go that you can take with you anywhere (think road trips, on an excursion, etc).
Some of Our Favorite Muffins:
- Flaxseed Muffins (Gluten-Free, Dairy-Free)
- Applesauce Muffins (Gluten-Free, Dairy-Free)
- Easy Banana Muffins (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
- Carrot Muffins (Gluten-Free, Dairy-Free)
- Apple Muffins (Gluten-Free, Dairy-Free)
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this gluten-free sweet potato muffins recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the muffin batter is simply a matter of mixing the dry and wet ingredients together and then topping it with a streusel topping.
- Totally Gluten-Free & Dairy-Free: The best part is that these healthy sweet potato muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy them without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free sweet potato muffins recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Eggs: Eggs are necessary to bind the ingredients together. I have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs or would simply prefer to keep this recipe egg-free and vegan, you may try using acquafaba or an egg-replacer instead.
- Sweet Potato Puree: You can either make your own sweet potato puree (or mash leftover sweet potatoes) or buy canned sweet potato puree. Alternatively, you can also use pumpkin puree or butternut squash puree if you prefer.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use another vegetable oil (such as olive oil, sunflower oil, canola oil, avocado oil or coconut oil) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Vanilla Extract: I like adding vanilla extract for extra flavor, and highly recommend you add it too.
- Apple Cider Vinegar: Apple cider vinegar creates a slightly acidic environment and reacts with the baking powder to help the batter rise more. Alternatively, you can also use white vinegar or lemon juice if you prefer.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, coconut milk, rice milk, etc) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Brown Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) which will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together, so make sure to add it in if your gluten-free flour blend doesn’t already include xanthan gum.
- Ground Cinnamon: A pinch of ground cinnamon adds a beautiful flavor to these gluten-free sweet potato muffins, so I recommend adding it in.
- Baking Powder: Baking powder is the only leavening agent in this sweet potato muffins recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
How to Make Gluten-Free Sweet Potato Muffins (Step by Step):
1. Preheat and Line
Preheat the oven to 350F and line a muffin pan with 12 muffin liners.
2. Beat Eggs
Beat the eggs in a large mixing bowl.
3. Whisk Dry Ingredients
Add the mashed sweet potatoes, melted dairy-free butter, vanilla extract, almond milk, and apple cider vinegar. Whisk to combine.
4. Add Dry Ingredients
Fold in the brown sugar, gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon, baking powder, and salt until you get a homogeneous batter.
5. Prepare Streusel
Prepare the streusel by mixing all its ingredients in a small bowl until a grainy consistency.
6. Transfer Muffin Batter to Muffin Pan
Divide the muffin batter between the 12 muffin liners in the muffin pan.
7. Sprinkle Muffin Batter with Streusel Topping
Spread 1 tsp of streusel on top of each muffin.
8. Bake Until Ready
Bake muffins in the preheated oven for approximately 35 to 40 minutes, until a toothpick inserted in the middle comes out clean.
9. Let Cool Before Eating
Once out of the oven, transfer the muffins out of the muffin tin to a wire cooling rack so they don’t get wet on the base. Let the muffins cool to room temperature before enjoying or storing.
Dish by Dish Tips/Tricks:
- How to Make Sweet Potato Puree: To make your own puree, simply microwave a whole sweet potatoes for 10 minutes until it is fork tender. Slice the sweet potato into half lengthwise and then scrape out the flesh, mashing it with a potato masher until you get a puree.
- Swap Out the Sweet Potato Puree: Instead of sweet potato puree, you can also use pumpkin puree or butternut squash puree if you prefer.
- Make a Loaf: If you prefer to make a loaf instead of muffins, simply transfer the batter to a 9″x5″ loaf pan and bake at 350F for 50 to 60 minute until a toothpick inserted in the middle comes out clean.
- Make A Double Batch: These muffins go quickly, so I suggest make 2 batches to freeze so you can enjoy homemade muffins anytime!
Recipe FAQs:
Storing/Freezing: To store, place the muffins in air airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days.
Yes, you can! To freeze, wrap each muffin individually in plastic wrap and freeze for up to 2 months. Let muffins thaw overnight in the refrigerator before heating up slightly and eating, or warm the frozen muffins up in the oven and enjoy!
Gluten-Free Sweet Potato Recipes to Make:
- Sweet Potato Pancakes (Gluten-Free, Dairy-Free)
- Sweet Potato Pie (Gluten-Free, Dairy-Free)
- Sweet Potato Casserole (Gluten-Free, Dairy-Free)
- Sweet Potato Bread (Gluten-Free, Dairy-Free)
- Sweet Potato Gnocchi (Gluten-Free, Dairy-Free)
Other Gluten-Free Muffins You’ll Enjoy:
Gluten-Free Sweet Treats to Indulge Your Sweet Tooth:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Sweet Potato Muffins (Dairy-Free)
- Total Time: 1 hour
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Moist gluten-free sweet potato muffins that are filled with sweet potato flavor and topped with a crunchy streusel topping. They’re perfect for breakfast or an anytime snack! Totally dairy-free too! Go bake a batch to enjoy today!
Ingredients
For the Sweet Potato Muffin Batter:
- 3 large eggs
- 1 cup sweet potato puree
- 1/3 cup melted unsalted dairy-free butter
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1/3 cup unsweetened almond milk
- 3/4 cup brown sugar
- 2 1/4 cups gluten-free all-purpose flour
- 2 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1/2 teaspoon salt
For the Streusel Topping:
- 1 tablespoon melted unsalted dairy-free butter
- 2 tablespoons brown sugar
- 3 tablespoons gluten-free all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Line: Preheat the oven to 350F and line a muffin pan with 12 muffin liners.
- Beat Eggs: Beat the eggs in a large mixing bowl.
- Whisk Wet Ingredients: Add the sweet potato puree, melted dairy-free butter, vanilla extract, almond milk, and apple cider vinegar. Whisk to combine.
- Add Dry Ingredients: Fold in raw sugar, gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon, baking powder, and salt until you get a homogeneous batter.
- Prepare Streusel: Prepare the streusel by mixing all its ingredients in a small bowl until a grainy consistency.
- Transfer Batter to Muffin Pan: Divide the muffin batter between the 12 muffin liners in the muffin pan.
- Sprinkle Muffin Batter with Streusel Topping: Spread 1 tsp of streusel on top of each muffin.
- Bake: Bake muffins in the preheated oven for approximately 35 to 40 minutes, until a toothpick inserted in the middle comes out clean.
- Let Cool Before Eating: Once out of the oven, transfer the muffins out of the pan to a wire cooling rack so they don’t get wet on the base. Let the muffins cool to room temperature before enjoying or storing.
Notes
Eggs: Eggs are necessary to bind the ingredients together. I have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs or would simply prefer to keep this recipe egg-free and vegan, you may try using acquafaba or an egg-replacer instead.
Sweet Potato Puree: You can either make your own sweet potato puree or buy store-bought sweet potato puree. Alternatively, you can also use pumpkin puree or butternut squash puree if you prefer.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Vanilla Extract: I like adding vanilla extract for extra flavor, and highly recommend you add it too.
Apple Cider Vinegar: Apple cider vinegar creates a slightly acidic environment and reacts with the baking powder to help the batter rise more. Alternatively, you can also use white vinegar or lemon juice if you prefer.
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, coconut milk, rice milk, etc) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Brown Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) which will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together, so make sure to add it in if your gluten-free flour blend doesn’t already include xanthan gum.
Ground Cinnamon: A pinch of ground cinnamon adds a beautiful flavor to these gluten-free sweet potato muffins, so I recommend adding it in.
Baking Powder: Baking powder is the only leavening agent in this sweet potato muffins recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Storing/Freezing: To store, place the muffins in air airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days. To freeze, wrap each muffin individually in plastic wrap and freeze for up to 2 months. Let muffins thaw overnight in the refrigerator before heating up slightly and eating.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
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