Don’t have pumpkin but wanting that fall/holiday feel? Sweet potato to the rescue! Holiday Spiced Gluten-Free/Dairy-Free Sweet Potato Muffins, to be exact. These delicious, moist, healthy muffins are made with coconut milk so there’s no dairy, tons of healthy fat, and no oil needed in this recipe!
Sweet potatoes are so versatile, who says they can’t be in a muffin? Kid-friendly, made in one bowl, and super easy to bake. These are perfect to make ahead for a holiday morning breakfast (or anytime, honestly). These sweet potato muffins will please everyone in the house. (And yes, you can put my Dairy-Free Cream Cheese Frosting on them!)
Recipe, ingredient tips and how-to video below.
Ingredient Tips:
For these sweet potato muffins, you can use a can of sweet potato puree or boiled, peeled sweet potatoes that you’ve mashed or thrown in a blender. You could even use pumpkin instead of the sweet potato and try it out.
Gluten-free flours have come a long way and now you can find them at almost any grocery store or online. I like Bob’s Red Mill 1-to-1 Gluten-Free Flour or Cup4Cup Gluten-Free Flours. Cup4Cup’s Wholesome Flour Blend is more like the nutty taste of whole grain flour.
My favorite products for this recipe:
- Gluten-Free Flour: Gluten-free flours from Bob’s Red Mill 1 to 1 Baking Flour is often around $4, King Arthur Gluten-Free All Purpose Flour can be found at Target for around $6.50 , Cup4Cup Gluten-Free Wholesome Flour Blend is currently on sale at Williams Sonoma for only 6.99!
Want more breakfast recipes? Check these out from Jana Eats:
Rate this recipe and let me know how you liked these Holiday Spiced Gluten-Free/ Dairy-Free Sweet Potato Muffin
Recipe and how-to YouTube video from my channel below.
Holiday Spiced Sweet Potato Gluten-Free/ Dairy-Free Muffin
Equipment
- Large Mixing Bowl
Ingredients
- 2 eggs plus 1 egg yolk
- 1 15 oz can of sweet potato puree, or scant 2 cups of boiled sweet potatoes, mashed/pureed
- ¾ cup full fat coconut milk, from can
- ¼ cup cane sugar
- ¼ cup packed muscovado sugar, or dark brown sugar
- 1 tsp. ground cinnamon
- Pinch ground nutmeg
- ¼ tsp. ground cloves
- ½ tsp. ground cardamom
- ¼ cup crystalized or dried ginger, sweetened or unsweetened, chopped
- ½ tsp. salt
- ½ cup gluten free flour, like Bob’s Red Mill or Cup4Cup
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- 1 tsp. vanilla
Optional
- 1 cup nuts, like pecans or walnuts
- 2 tsp. pumpkin pie spice, instead of separate spices: cinnamon, nutmeg, cloves
Method
- Preheat oven to 350F. Grease or line a 12 cup muffin tin.
- Beat two whole eggs and 1 egg yok to your large mixing bowl.
- Add sweet potato puree, white and brown sugars, and coconut milk to the bowl, whisk together until combined.
- Add in spices, salt and mix lightly.
- Add in flour, baking powder and baking soda. Stir in vanilla. Make sure batter is combined, but not over-stirred.
- Optional: stir in chopped nuts.
- Fill muffin tins 2/3 full. Bake for 30 mins. Muffins will be moist.