Easy Gluten-Free Sweet Potato Muffins
These gluten-free sweet potato muffins are soft, moist, and perfectly spiced, with a tender crumb. The sweet potato adds moisture and a naturally rich flavor. They are easy to make and can be enjoyed on their own or with your favorite spread.
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup brown sugar
- ⅔ cup vegetable oil
- 1 cup sweet potato puree
- 2 eggs, room temperature
- ¾ cup walnuts, chopped and toasted
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
- In a large bowl, beat the oil with the sugar. Add the sweet potato puree and mix. Add the eggs, one by one, beating after each addition.
- Add the dry ingredients to the wet ones and mix until combined. Fold in the chopped toasted walnuts. Don't overmix
- Transfer the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean with no batter streaks.
- Let the muffins cool before removing them.
Notes
Storing: Store the muffins covered at room temperature or in the refrigerator. You can freeze them in an air-tight container or freezer bag. Reheat muffins in a medium oven for 5-8 minutes.
Optional add-ins: pecans, chocolate chips, raisins, or dried cranberries. You can top the muffins with cream cheese frosting.