Cutting board filled with a batch of Almond Butter Sweet Potato Muffins beside sliced sweet potato

Batch of our Almond Butter Sweet Potato Muffins on a cutting board

A lot of you have got loved our Sweet Potato Almond Butter Muffins, however requested in the event that they could possibly be made gluten-free.

We thought so, however we knew they’d want a number of tweaks. Spoiler alert: Main success!

These revamped candy potato muffins are gluten-free, naturally sweetened, oil-free, and require simply 10 substances to organize. Let’s bake!

Sweet potato, egg, dairy-free milk, and other ingredients for making our Almond Butter Sweet Potato Muffins

These begin with roasting a candy potato, peeling off the pores and skin, after which mashing it to make a purée.

The purée is combined with maple syrup for sweetness, almond butter for richness, and an egg to offer a pleasant fluffy texture.

Whisking the ingredients for making our Almond Butter Sweet Potato Muffins

Dairy-free milk is added to skinny the batter, baking powder to assist the muffins rise, and pumpkin pie spice for a lift of taste.

We’ve discovered that when baking with gluten-free flours, it’s sometimes greatest to make use of a mixture of completely different flours to realize the perfect texture and taste. So on this recipe, we use our DIY gluten-free blend, almond flour, and oat flour to realize that steadiness.

Using a wooden spoon to stir the batter for our Almond Butter Sweet Potato Muffins recipe

Then merely add batter to baking cups and prime every with a swirl of almond butter. We’re drooling already.

Muffin tin filled with batter for making our Almond Butter Sweet Potato Muffins

We hope you LOVE these muffins! They’re:

Fluffy
Flavorful
Completely spiced
Wealthy in beta-carotene (that makes vitamin A!)
& Extremely scrumptious

Stack of Almond Butter Sweet Potato Muffins on a cutting board

Extra Gluten-Free Muffin Recipes

If you happen to do that recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph #minimalistbaker on Instagram. Cheers, mates!

Partially eaten Almond Butter Sweet Potato Muffin beside sliced sweet potato rounds

Fluffy Almond Butter Candy Potato Muffins (GF)

Extremely fluffy, healthful candy potato muffins which can be naturally sweetened, gluten-free, and swirled with roasted almond butter. The proper candy deal with made with good-for-you, whole-food substances.

Prep Time 30 minutes

Prepare dinner Time 1 hour

Whole Time 1 hour 30 minutes

Servings: 12 (Muffins)

Class:

Snack

Delicacies:

Baking, Gluten-Free

Freezer Pleasant

1 month

Does it hold?

3-Four Days

Components

  • 1
    cup
    candy potato purée
    (~1 giant candy potato, as recipe is written)
  • 1/3
    cup
    maple syrup
  • 1/4
    cup
    salted creamy almond butter
    (if unsalted, add 1/Four tsp sea salt as recipe is written // or sub different nut or seed butter of selection)
  • 1
    giant
    egg
    (or sub 1 batch flax egg per egg — although we haven’t examined it that approach)
  • 2/3
    cup
    unsweetened almond milk or cashew milk
  • 1 ½
    tsp
    baking powder
  • 2
    tsp
    pumpkin pie spice
  • half of
    cup
    gluten-free flour blend
  • 2/3
    cup
    almond flour
  • 1/4
    cup
    oat flour
    (floor from rolled oats)

Directions

  1. To make candy potato purée, halve candy potato and brush the cut-sides with oil (non-obligatory). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or till tender to the contact. Let cool for five minutes. Then peel away pores and skin and mash in a mixing bowl (or meals processor). Put aside.

  2. Regulate oven temperature to 350 levels F (176 C) and line a typical muffin tin with paper liners.

  3. Add candy potato purée, maple syrup, almond butter, and egg to a big mixing bowl and whisk to mix. Then add almond milk and whisk once more.

  4. Add baking powder and pumpkin pie spice and whisk as soon as extra. Then add gluten-free flour, almond flour, and oat flour and stir to mix. The batter needs to be barely thick and scoopable, not simply pourable (see picture). If too skinny, add extra almond flour or GF flour. If too thick, skinny with a small quantity of dairy-free milk.

  5. Scoop batter into muffin tins (I like doing this utilizing an ice cream scoop) till stuffed nearly to the highest (because the recipe is written, there needs to be 12 muffins). Then drop about half of tsp almond butter onto the middle of every muffin and gently swirl round with a toothpick or knife.

  6. Bake for 26-30 minutes or till golden brown and a toothpick within the heart comes out clear (a number of small crumbs are okay, simply so long as it’s not gooey). Take away from oven and let relaxation in tins for 10 minutes. Then switch to a cooling rack to let cool utterly.

  7. Cool utterly (the wrapper comes off best that approach). Retailer in an air-tight container at room temperature as much as 3-Four days or within the freezer as much as 1 month.

Vitamin Per Serving (1 of 12 muffins)

  • Energy: 148
  • Fats: 6.8g
  • Saturated fats: 0.6g
  • Polyunsaturated fats: 1.61g
  • Monounsaturated fats: 3.97g
  • Ldl cholesterol: 13.68mg
  • Sodium: 98mg
  • Potassium: 230mg
  • Carbohydrates: 19.1g
  • Fiber: 2.49g
  • Sugar: 7.2g
  • Protein: 3.93g
  • Vitamin A: 4132IU
  • Vitamin C: 4.18mg
  • Calcium: 116.83mg
  • Iron: 0.87mg