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5 from 3 votes

Spiced Gluten Free Sweet Potato Muffins

These gluten free Sweet Potato Muffins are perfectly spiced and not too sweet. Packed with goodness and nutrients, they make a delicious and easy breakfast. Or a great snack at any time of the day. (optional dairy free)
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Breakfast, Cake, picnic, Snack
Cuisine: British, Gluten Free, optional dairy free
Keyword: muffin, sweet potato
Servings: 12
Calories per serving: 181.7kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

Ingredients 

  • 160 g gluten free flour blend (preferably rice free) I use GFA rice free flour blend B (see NOTES)
  • 80 g ground almonds (almond meal)
  • 1½ tsp ground psyllium husk powder or 1 tsp xanthan gum
  • pinch fine sea salt
  • 1 tsp GF baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 50 g unsalted butter/dairy free spread/coconut oil butter should be softened; coconut oil should be melted
  • 120 g soft light brown sugar or coconut sugar
  • 3 large eggs UK large
  • 200 g Full Green Sweet Potato Vegi Rice (1 bag) or equivalent weight mashed/riced cooked sweet potato
  • 1 tsp vanilla extract

Instructions

  • Prepare a muffin tin ready with medium-sized muffin cases.
  • Preheat the oven to 180 C/350 F/Gas 4.
  • Weigh and mix together the dry ingredients (flour; almonds; psyllium; salt, baking powder; bicarbonate of soda; spices) and set aside. TIP : weigh into an airtight container and shake vigorously to mix.
  • Beat together the butter/spread/melted coconut oil with the brown sugar until light and fluffy.
  • Add and beat in the eggs one at a time until well blended and slightly lighter in colour.
  • Add the sweet potato and vanilla extract and beat again until well-blended.
  • Add the dry ingredients to the wet mix and lightly fold through until evenly blended.
  • Spoon the batter into the muffin cases (about two-thirds full) and smooth the tops.
  • Bake for 12 to 14 minutes until firm and springy (be careful not to over-bake, or the muffins will become dry).
  • Carefully remove from the tray and place on a wire rack to cool completely (cover with a clean cloth whilst cooling)

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour Blending Page. If using an alternative flour (particularly one which is rice-based), the texture may be slightly different and more liquid may be required.

Nutrition

Calories: 181.7kcal | Carbohydrates: 24.3g | Protein: 4.6g | Fat: 8.3g | Saturated Fat: 1.3g | Cholesterol: 46.5mg | Sodium: 171.2mg | Potassium: 151.8mg | Fiber: 2.9g | Sugar: 11.5g | Vitamin A: 3419.5IU | Vitamin C: 3.3mg | Calcium: 66.1mg | Iron: 1.2mg
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© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist