Gluten-Free Sweet Potato Muffins Recipe

Name: Gluten-Free Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Baked Sweet Potato, Mashed (120g); 5 Tablespoons Tahini; 4-1/2 Tablespoons Coconut Sugar; 1 Large Egg; 2 teaspoons Vanilla Extract; 2 Tablespoons Coconut Flour, Packed (15g); 1-1/4 teaspoon Chinese 5 Spice; 3/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 3 Tablespoons Mini, Dairy-free Chocolate Chips

Servings: persons

1
Preheat oven to 400u00b0F and rub a muffin pan generously with oil or spray.
2
In a large bowl, using an electric hand mixer, beat sweet potato, tahini and coconut sugar until combined. Add egg and vanilla and beat again until well combined, scraping down the sides as needed.
3
Add coconut flour, 5-spice, baking powder and salt and beat again until smooth and mixed. Stir in the chocolate chips.
4
Fill 6 muffin cavities just over halfway full (I like to use a large, trigger-released ice cream scoop to get nice domes!) and bake until a the top is golden brown and a toothpick inserted in the center comes out clean, about 23-24 minutes.
5
Let cool in the pan completely before running a sharp knife around the edges and gently removing the muffins from the pan. Devour!
6
Notes: As with all gluten-free baking, please weigh flour to ensure results.

545

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Baked Sweet Potato, Mashed (120g), 5 Tablespoons Tahini, 4-1/2 Tablespoons Coconut Sugar, 1 Large Egg, and more.

Yes, Gluten-Free Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Sweet Potato Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions