Best 3 Gluten Free Sweet Potato Muffins Recipes

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Calling all gluten-free baking enthusiasts! Are you craving a delightful treat that combines the goodness of sweet potatoes with a gluten-free twist? Look no further! In this comprehensive guide, we'll embark on a culinary journey to discover the best gluten-free sweet potato muffin recipe. Get ready to tantalize your taste buds with a wholesome and delicious muffin experience that caters to your dietary needs. Let's dive into the world of gluten-free baking and uncover the secrets to creating the perfect sweet potato muffin, bursting with flavor and free from gluten.

Let's cook with our recipes!

GLUTEN-FREE SWEET POTATO MUFFINS



Gluten-Free Sweet Potato Muffins image

I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

2-1/4 cups gluten-free all-purpose baking flour
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
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS



Gluten Free Disappearing Sweet Potato Muffins image

This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.

Provided by Chef 616082

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 19

1/2 cup brown rice flour
1/4 cup sorghum
1/4 cup quinoa, ground
1/2 cup almonds, toasted and ground
1/2 cup tapioca starch (or ground flax)
1 teaspoon guar gum
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups raw sweet potato, peeled and shredded (about 1 medium)
1/2 cup raisins (soaked in boiling water) (optional)
1/2-1 cup walnuts (optional)
1/2 cup honey
1/4 cup oil (I use coconut or grapeseed)
1 teaspoon vanilla extract
2 eggs, room temperature

Steps:

  • Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
  • In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
  • Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
  • Let dough sit for 30 minutes to allow guar gum to set.
  • If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
  • Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.

Nutrition Facts : Calories 220.8, Fat 9, SaturatedFat 1.2, Cholesterol 31, Sodium 304.5, Carbohydrate 32.6, Fiber 3, Sugar 13.9, Protein 4.5

GLUTEN FREE SWEET POTATO MUFFINS



Gluten Free Sweet Potato Muffins image

These yummy gluten-free muffins are kid friendly, healthy AND delicous. They are also simple to make :) You can find the original recipe at www.jensglutenfreeblog.com

Provided by jensglutenfree

Categories     Lunch/Snacks

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 medium sweet potatoes
50 g softened margarine
2 eggs (I use 3 tsp. of egg replacer Tbl. water)
4 tablespoons water
1/2 cup sweet rice flour
1/2 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon baking powder

Steps:

  • Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
  • Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
  • Bake on 350 degrees for 20-25 minutes.

Tips:

  • Use fresh, high-quality sweet potatoes: This will ensure that your muffins are moist and flavorful.
  • Don't overmix the batter: Overmixing can result in tough muffins.
  • Fill the muffin tins only 2/3 full: This will prevent the muffins from overflowing.
  • Bake the muffins at a high temperature: This will create a crispy crust and a fluffy interior.
  • Let the muffins cool completely before serving: This will allow the flavors to develop.

Conclusion:

These gluten-free sweet potato muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their moist texture, sweet flavor, and crispy crust, these muffins are sure to be a hit with everyone.

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