Fluffy and moist sweet potato muffins made with an entire cup of mashed sweet potatoes make for a delicious and nutritious treat! Gluten and dairy free with a maple glaze on top gives every bite a touch of warm spiced sweetness.
If you’re on this site, it should come as no surprise to you that I love baking with orange veggies! Pumpkin, and sweet potato both give baked goods a great texture as well as more nutrition per bite!
In case you didn’t know orange veggies like pumpkin, sweet potato, and carrots get their beautiful hue from beta-carotene, a powerful antioxidant that gets converted into vitamin A in the body. Vitamin A is important for immunity, and also vision.
For this sweet potato muffin recipe I used Honest Earth Mashed Sweet Potatoes. Honest Earth Mashed Sweet Potatoes are made with simple kitchen ingredients, including sweet potatoes, brown sugar and real butter, and have no artificial colors, flavors or preservatives — perfect for baking or adding to your favorite healthy meals.
Made in just 60 seconds in the microwave, use code “MAGGIE30” to get 30% off of your online order and look for them the next time you’re at Costco!
ingredients for sweet potato muffins
- 1:1 gluten free flour
- Honest Earth Mashed Sweet Potatoes
- coconut oil
- maple syrup
- eggs
- unsweetened nut milk – I used almond milk in this recipe, but feel free to use any type of milk you have on hand.
- cinnamon
- baking soda
- vanilla extract
- salt
- confectioner’s sugar – this will be used for the glaze!
equipment / utensils:
- muffin tin
- muffin liners
- mixing bowls
- wooden spoon
Sweet Potato Muffins
Ingredients
- 1/3 cup coconut oil
- 1 cup Honest Earth Mashed Sweet Potatoes
- 2 eggs
- 1/2 cup maple syrup
- 3 tbsp. unsweetened almond milk or milk of choice
- 2 tsp. vanilla extract
- 1 3/4 cups 1:1 gluten free flour
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/4 tsp. salt
- for the maple glaze:
- 1/2 cup powdered sugar
- 1 tbsp. maple syrup
- 1 tbsp. almond milk
- pinch of cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray each liner with cooking spray to avoid sticking at the end.
- In a medium-sized bowl whisk the flour, baking soda, pumpkin pie spice, ginger, nutmeg and salt.
- In a separate large bowl, whisk the coconut oil, pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until combined.
- Add the wet ingredients to the dry and mix with a wooden spoon until just combined. The batter should still be a little lumpy — don’t over mix!
- Use an ice cream scoop to portion out the batter evenly between the muffin liners.
- Bake for 22-24 minutes and let cool in the muffin tin for a few minutes before transferring to a wire wrack.
- While the muffins are baking, stir together all of the ingredients for the maple glaze. If it’s too thick, thin it out by adding a little more almond milk.
- Once the muffins have cooled use a fork to drizzle the glaze on top. Enjoy!
This recipe was created in partnership with Idahoan. All opinions are my own and I’m honored to partner with brands that support my mission of attainable wellness for millennials.
more muffin recipes you’re sure to love
- pumpkin gingerbread muffins {GF & DF}
- pumpkin muffins with spiced maple glaze
- banana lemon chia muffins {GF & DF}
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