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.