These gluten-free sweet potato muffins are a delightful blend of natural sweetness and warm spices, making them an irresistible treat for any time of the day. The use of sweet potato puree not only adds a rich, moist texture but also infuses the muffins with a subtle earthiness that complements the cinnamon, nutmeg, and ginger. Whether you’re enjoying them fresh out of the oven or as a quick grab-and-go snack, these muffins are sure to become a favorite in your gluten-free baking repertoire. Plus, they’re a great way to sneak some extra veggies into your diet without sacrificing flavor or satisfaction.
Ingredients:
- 1 cup sweet potato puree (about 1 medium sweet potato)
- 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum; if not, add 1 tsp)
- 1/2 cup brown sugar (or coconut sugar for a healthier option)
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/4 cup almond milk (or any milk of choice)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Prepare the Sweet Potato Puree: If you don’t have sweet potato puree ready, you can easily make it. Peel and dice a medium sweet potato. Boil the pieces in water for about 15 minutes, or until tender. Drain and mash the sweet potato until smooth. Allow it to cool before using.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure they are well combined to distribute the spices evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the sweet potato puree, brown sugar, applesauce, melted coconut oil, almond milk, eggs, and vanilla extract until smooth. The mixture should be creamy and well-blended.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can cause the muffins to become dense.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to rise properly without overflowing.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and slightly firm to the touch.
- Cool the Muffins: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
