Gluten-Free Sweet Potato Muffins

I have been negligent in making my own food for Baby O lately (there have been a few other things occupying my mind and time…), so we have an overstock of sweet potatoes on hand from our organic CSA share from Plan B Organic Farms.  I came across a recipe for mini sweet potato muffins on Pinterest and thought, what a great way to use them up! 

The original recipe is from a site called Weelicious but I adapted it to make it gluten-free.  I used Red Mill’s gluten-free all purpose flour and I also substituted organic apple sauce for the canola oil.  The result? Delicious!  They aren’t as sweet as most cake-like muffins out there, but they are tasty and will make great snacks for Baby O and the big boys in my house too.  

Here’s the recipe!

Gluten-Free Sweet Potato Muffins

Adapted from this recipe on Weelicious.com

Makes 12 regular-size muffins

What You'll Need:

1 Cup Gluten-Free All Purpose Flour
1 Cup Quick Cooking Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree – see note below
1/2 Cup Milk
1/4 Apple Sauce (I bought sweetened by mistake, will use unsweetened next time)
1 Tsp Vanilla Extract

What You'll Do:
1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5. Place batter in each cup of greased or paper-lined muffin tins and bake for 22-26 minutes, depending on your oven.  Muffins are done when a toothpick comes out clean.


To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth – OR do what I did and puree them in the Baby Bullet!