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–+ servings

Gluten-Free Cinnamon Crumble Sweet Potato Muffins

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
RATE RECIPE
5 from 2 votes
SERVINGS :14 people
PREP TIME :10 minutes
COOK TIME :16 minutes
TOTAL TIME :36 minutes
COURSE - breakfast, snack
KEYWORDS -easy, healthy breakfast, kid-approved, muffins
DIETARY NEEDS -gluten-free, refined oil free, refined sugar free, soy-free
INGREDIENTS -almond flour, butter, cinnamon, coconut sugar, oat flour, oats, sweet potatoes

Ingredients

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
Cinnamon Crumble
  • ½ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • 2 tablespoons unsalted grassfed butter - melted
  • 1 teaspoon cinnamon

Instructions

  • 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.

Notes

  • 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.
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