We thought so, but we knew they’d need a few tweaks. Spoiler alert: Major success! These revamped sweet potato muffins are gluten-free, naturally sweetened, oil-free, and require just 10 ingredients to prepare. Let’s bake! These start with roasting a sweet potato, peeling off the skin, and then mashing it to make a purée. The purée is mixed with maple syrup for sweetness, almond butter for richness, and an egg to provide a nice fluffy texture. Dairy-free milk is added to thin the batter, baking powder to help the muffins rise, and pumpkin pie spice for a boost of flavor. We’ve found that when baking with gluten-free flours, it’s typically best to use a mix of different flours to achieve the ideal texture and flavor. So in this recipe, we use our DIY gluten-free blend, almond flour, and oat flour to achieve that balance. Then simply add batter to baking cups and top each with a swirl of almond butter. We’re drooling already. We hope you LOVE these muffins! They’re:FluffyFlavorfulPerfectly spicedRich in beta-carotene (that makes vitamin A!)& Incredibly delicious
More Gluten-Free Muffin Recipes
1-Bowl Chocolate Chocolate Chip Muffins (GF) 1-Bowl Vegan Banana Nut Muffins (GF) 1-Bowl Pumpkin Muffins (Vegan + GF) 1-Bowl Carrot Apple Muffins (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
