One bite is all you need to fall in love with these deliciously festive gluten-free sweet potato muffins that are all topped with sweet and crunchy cinnamon crumble – they’re so simple to make and are perfect to serve for breakfast, snack, or dessert.
The muffins are prepared with 3 popular gluten-free flours that go perfectly with the other wholesome ingredients, like sweet potatoes, cinnamon, and coconut sugar. The end result is a flavorful muffin that is filling yet light and not too sweet.
The sweet potato gives a silky and moist element to these muffins. And each bite delivers some crunch from the simple crumble, made with oats, butter, coconut sugar, and cinnamon.
The crumble is so easy and delicious that, I bet, you will find other uses for it. I’m thinking on top of pancakes!!! It would also be good in yogurt (maybe triple the recipe, spread out on a sheet pan, and toast in the oven at 350F for about 12-14 minutes.
I love creating common dishes, like muffins, with a healthy twist. What I love more is realizing that all the artificial crap in other muffins, such as refined sugars and refined oils, is completely unnecessary because these bad boys are way tastier – and they’re prepared with whole-food ingredients.
Gluten-Free Cinnamon Crumble Sweet Potato Muffins
Yields 14 muffins
Sweet Potato Muffins
- 1½ cup almond flour
- ¼ cup tapioca flour
- ¼ cup gluten-free oat flour
- ¾ cup coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sweet potatoes, peeled, cooked, and mashed
- 6 tablespoons unsalted grassfed butter, melted (see note)
- 3 eggs
- ¼ cup milk of choice (see note)
- ½ cup gluten-free rolled oats
- ¼ cup coconut sugar
- 2 tablespoons unsalted grassfed butter, melted
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F and spray a muffin tin with cooking spray. Set aside.
- In a large mixing bowl, combine almond flour, tapioca flour, oat flour, coconut sugar, cinnamon, baking soda, and salt.
- In a separate mixing bowl, whisk sweet potatoes, butter, eggs, and milk until smooth.
- Pour wet ingredients into the large bowl of dry ingredients. Whisk until smooth.
- Evenly spoon about ¼ cup of muffin batter into each muffin liner – this recipe makes 14 muffins.
- Stir together crumble ingredients and evenly sprinkle the top of each muffin with about 1 tablespoons of crumble mixture.
- Bake in the oven for 14-16 minutes, or until center of muffins are cooked completely.
- Let muffins cool for 10 minutes and enjoy!
- Store muffins in the fridge for up to 3 days or in the freezer for up to 2 months.
- For dairy-free muffins, substitute butter with melted coconut oil or avocado oil. Also choose a dairy milk alternative such as almond or cashew milk.
- I used full-fat cow’s milk, but full-fat almond milk, coconut milk, or cashew milk would also work great in this recipe.
- I aim to use all organic ingredients to ensure optimal nutrients and minimal unwanted chemicals and preservatives.