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healthy cinnamon sweet potato muffins recipe

Golden Healthy Cinnamon Sweet Potato Muffins

Sophia Bennett, a passionate recipe creator, smiling in a cozy kitchen while preparing a homemade dish.Sophia B.
These healthy cinnamon sweet potato muffins are a perfect blend of sweet and spice, making them a delightful option for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • 1 Muffin tin lined with paper liners
  • 1 Mixing Bowl large
  • 1 Whisk
  • 1 Potato masher

Ingredients
  

Dry Ingredients

  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1 1/2 cups mashed sweet potatoes
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions
 

Preparation

  • Peel and boil sweet potatoes until soft. Mash them thoroughly and let them cool slightly before using in the batter.
  • In a large bowl, combine gluten-free flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Mix well.
  • In another bowl, whisk together mashed sweet potatoes, applesauce, melted coconut oil, eggs, and vanilla extract until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing.
  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil.
  • Spoon the batter evenly into prepared muffin cups, filling each about three-quarters full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Serving

  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Storage

  • Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.

Notes

Pro Tips: Use room temperature eggs and avoid overmixing the batter for light and fluffy muffins.
Ingredient Substitutions: You can replace coconut oil with vegetable oil or melted butter for a different flavor.
How to Serve: Pair with a warm cup of coffee or tea for a delightful start to your day.
Storage & Freshness: Keep in an airtight container and consume within 3 days for the best taste.
Make-Ahead Tips: Prepare the batter in advance and refrigerate overnight for quick baking in the morning.
Keyword gluten-free muffins, healthy cinnamon sweet potato muffins, sweet potato breakfast