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Sweet Potato Muffins

Course Breakfast, Dessert
Cuisine American
Keyword Dairyfree, Glutenfree
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Kimberly Althauser-Lucas


  • 12-Cup Muffin Pan


  • 1 can (15 ounces) sweet potato puree
  • 3 eggs
  • ½ cup unsweetned apple sauce
  • 1 cup Lakanto Monk fruit sugar
  • 2 cups gluten free oat flour or buckwheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ cup dairy free chocolate chips
  • ¼ cup dried currents
  • ¼ cup chopped pecans



  • Preheat the oven to 350 degrees F. Spray a silicone muffin pan or line a muffin pan with liners then spray them.
    2. In a blender add the sweet potato purée, eggs, apple sauce. Blend to combine.
    3. In a large bowl mix together the flour, sugar, baking powder, baking soda, and cinnamon.
    4. Make a well in the center and add the wet ingredients to the dry ingredients. Mix well to combine.
    5. Scoop to fill the muffin tin until full. Add nuts to the top if you’d like (optional). Bake for degrees for 28-33 minutes until slightly starting to brown on top. Take out of oven and allow too cool for 10 mins
    6. Once the muffins are cooled off, mix the powdered sugar with two tbsp of water and drizzle it over the muffins to make a frosting.