Here’s a delicious, moist, and fully gluten-free Sweet Potato Muffin recipe you can make at home. It’s easy, wholesome, and works with canned or freshly mashed sweet potatoes.

Gluten-Free Sweet Potato Muffins

Yield: 12 standard muffins

Prep Time: 15 minutes

Cook Time: 20–23 minutes

Ingredients

Dry Ingredients

1 ¾ cups gluten-free all-purpose flour (with xanthan gum included)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger (optional)

Wet Ingredients

1 cup mashed sweet potato (canned or freshly cooked)

2 large eggs

½ cup light brown sugar, packed

¼ cup granulated sugar (or coconut sugar)

⅓ cup neutral oil (avocado, canola, or melted coconut oil)

¼ cup milk (dairy or non-dairy)

1 ½ tsp vanilla extract

Optional Mix-Ins

½ cup chopped pecans or walnuts

½ cup chocolate chips (GF)

½ cup raisins or dried cranberries

Instructions

1. Prep

Preheat your oven to 350°F (175°C).

Line a muffin pan with 12 paper liners or lightly grease.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

GF flour

Baking soda

Baking powder

Salt

Cinnamon

Nutmeg

Ginger

3. Mix the Wet Ingredients

In a large mixing bowl, combine:

Sweet potato

Eggs

Both sugars

Oil

Milk

Vanilla
Whisk until smooth.

4. Combine

Add the dry ingredients to the wet mixture.

Stir gently until just combined—do not overmix.

Fold in any optional mix-ins.

5. Fill & Bake

Divide batter evenly into 12 muffin cups.

Bake 20–23 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Tips & Variations

Dairy-free: use almond milk and coconut oil.

Refined sugar-free: replace sugar with coconut sugar or maple syrup (reduce milk by 1–2 tbsp).

Extra moist: add 2 tbsp applesauce or Greek yogurt.

Pumpkin swap: substitute mashed sweet potato with pumpkin puree 1:1.