These Gluten-Free Sweet Potato Muffins with a streusel topping are to-die-for!
Earlier this week, I was craving something sweet, unhealthy, and over-the-top. So, I whipped up my first batch of sweet potato muffins, and they were a flop. My sister liked them, but nobody else did. They were dense and absolutely not overly indulgent like I had aimed for.
A day later, my mom suggested that I use our family carrot muffin recipe, and swap out the carrots for sweet potato. This turned out to be a genius idea!
I slightly modified parts of the recipe and added freshly cooked sweet potato to the batter, and it turned out wonderful! To top it off, I even added cranberries to the batter and a “buttery” streusel topping to the muffin.
If you have been following me for awhile, you’ve probably noticed that I’ve made a couple of cranberry recipes over the year. It’s because cranberries are one of my favorite foods!
The second fresh cranberries are sold in my local supermarket each year, around October time, I run to grab a couple of bags and make a bunch of recipes with them. Then, once I see that cranberry season is coming to an end, I stock my freezer with 2-3 bags for the year.
These Gluten-Free Sweet Potato Muffins are ridiculous!
They start with a sweet potato muffin base that I fold fresh cranberries into, and then they’re topped with a cinnamon streusel. If you want to be even fancier, you can add a drizzle of a water-confectioners glaze on top.
There’s no need to buy a fancy muffin at the store now when you can make your own!
I also want to mention, that I promise you these muffins won’t taste dry or weird like many gluten-free products. If you use the Bob’s Red Mill 1 to 1 All Purpose Flour, I assure you that your muffins will taste incredible. I think this is one of the best recipes I’ve made gluten-free texture wise.
Although these muffins are not super healthy, they do use healthier ingredients that are less refined and processed. I used organic cane sugar, organic brown sugar, and grapeseed oil. Of course, you don’t need to buy organic ingredients to make these muffins taste amazing, but if you are being more health conscious, I would recommend trying it.
Note: Using organic or “healthier” ingredient choices WILL NOT reduce the fat of carbs in this recipe. Just because these muffins are gluten-free and dairy-free does not mean that these muffins will make you lose weight or anything along those lines.That being said, I truly believe that it is important to indulge in whatever food you love, once in awhile, even if it isn’t super healthy or what some people would call “diet friendly”. Just so you know, I hate the word “dieting”. Eating healthy is a way of life, not a program you stick to for 3-6 months.
These Gluten-Free Sweet Potato Muffins are:
- Quick to make (around 20-25 minutes)
- Use fresh ingredients such as sweet potato and cranberries
Click here to watch the youtube video tutorial!
So, now it’s time to pick up a sweet potato, cranberries, and any other ingredient you’ll need and get baking these Gluten-Free Sweet Potato Muffins!!
Want more awesome recipes?
Check these out: Hearts of Palm Salad, Homemade Granola, Quinoa Fried Rice, Pesto Pasta with Chickpea Patties, Apple Cranberry Breakfast Bars, Pumpkin Coconut Curry Soup with Gluten-Free Croutons, Gluten-Free Baked Pumpkin Donuts, Roasted Green Beans with Pomegranate Seeds, Healthy Apple Pie
Gluten-Free Sweet Potato Muffins with a Streusel Topping
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 muffins
- Category: Dessert, Muffins
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup “Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour” or regular all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1/4 cup plus 2 tablespoons grapeseed oil (or other flavorless oil)
- 1 large sweet potato, mashed (about 1 cup when mashed)
- 1 1/4 cup fresh cranberries
- 3/4 cup “Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour” or regular all-purpose flour
- 1/2 cup brown sugar
- Pinch salt
- 1 teaspoon cinnamon
- 6 tablespoons cold unsalted vegan butter
Cook the Sweet Potato:
Prep the potato 2-3 hours before baking the batter or 1-2 days before.
- Wash the sweet potato and place on a parchment-lined pan.
- Bake at 350℉ for 2 to 2 1/2 hours or until the sweet potato is super soft and a knife can easily slice through the potato.
- Allow the potato to fully cool before removing the skin, mashing, and adding to the batter.
Prepare the Streusel:
- Whisk together the flour, brown sugar, salt, and cinnamon.
- Add the butter and mix to combine. I recommend using your hands of a pastry cutter. To “mix” by hand, continuously pinch the butter together with the flour mixture. You are looking to form a crumble not a paste.
- Set aside.
Make the Muffins:
- Preheat the oven to 425℉ and line a 12-cavity cupcake pan with cupcake liners.
- In a large bowl whisk together the brown sugar, white sugar, flour, baking soda, baking powder, cinnamon, and salt.
- Make a well in the center and add in the eggs, oil, and mashed sweet potato. Mix with a large spoon or rubber spatula until no flour is visible and the batter is super thick.
- Fold in the cranberries.
- Scoop 1/4 cup of batter into each cupcake cavity.
- Add a generous amount of the streusel topping to the top of each muffin.
- Bake at 425℉ for 5 minutes, then reduce the oven temperature to 350℉ and bake for 25-30 minutes.
- Cool the muffins, then store in the fridge for 2 hours before serving or else the muffins will be crumbly. The muffins can be reheated in the microwave for 15-20 seconds before eating. Serve hot or cold.