Sweet Potato Muffins, Gluten Free

I made these muffins for the first time last year and they were so sweet, light and fluffy. The ingredients make a perfect combination to bring in the Fall.

If you don’t have almond or oat flour, you can easily substitute it for whole wheat flour.


  • 1 cup almond flour
  • 1 cup oat flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup cooked sweet potato
  • 2 large eggs
  • ½ cup pure maple syrup
  • ½ cup dairy or almond milk
  • ½ cup melted coconut oil or safflower oil
  • ¼ cup Greek or plain yogurt
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2. In a large bowl, combine almond flour, oat flour, cinnamon, baking powder, baking soda and salt.
  3. In a separate bowl, mash sweet potato. Whisk in eggs, maple syrup, milk, oil, yogurt and vanilla extract.
  4. Pour wet ingredients into flour mixture and stir just until combined. Spoon batter into muffin cups. Brush tops with extra maple syrup.
  5. Bake for 20 minutes or until toothpick comes out clean.

Yields 12 standard muffins.

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