Gluten-Free Sweet Potato Muffins with Cinnamon Crumble
Servings: 14
Calories: 224.37 kcal
Ingredients
Muffins
- 1½ cup almond flour
- ¼ cup tapioca flour
- ¼ cup gluten-free oat flour
- ¾ cup coconut sugar
- 2 tsp. cinnamon
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup peeled, cooked & mashed sweet potato
- 6 Tbsp. unsalted grass-fed butter melted (for vegan, use coconut or avocado oil)
- 3 eggs
- ¼ cup full-fat dairy milk (dairy, almond, coconut or cashew milks would work)
Crumble
- ½ cup gluten-free rolled oats
- ¼ cup coconut sugar
- 2 Tbsp. unsalted grass-fed butter melted
- 1 tsp. cinnamon
Instructions
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Preheat oven to 350 degrees F. Spray muffin tin with cooking spray and set aside.
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In large mixing bowl, combine flours, coconut sugar, cinnamon, baking soda and salt.
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In separate mixing bowl, whisk mashed sweet potato, butter, eggs and milk until smooth. Pour wet ingredients into dry ingredients and whisk until smooth.
-
Evenly spoon about ¼ cup batter into each muffin cup.
-
In clean mixing bowl, stir together crumble ingredients until fully combined. Sprinkle about 1 Tbsp. mixture on top of each muffin.
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Bake 14-16 minutes or until centers are cooked completely. Let cool for 10 minutes.
-
Store refrigerated for 3 days or frozen for up to 2 months.
Recipe Notes
Store refrigerated for 3 days or frozen for up to 2 months.
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Nutrition Facts
Gluten-Free Sweet Potato Muffins with Cinnamon Crumble
Amount Per Serving
Calories 224.37
Calories from Fat 125
% Daily Value*
Fat 13.89g21%
Saturated Fat 4.98g25%
Cholesterol 52.71mg18%
Sodium 180.12mg8%
Potassium 132.19mg4%
Carbohydrates 22.49g7%
Fiber 2.59g10%
Sugar 9.48g11%
Protein 5.05g10%
Vitamin A 4101.49IU82%
Vitamin C 3.92mg5%
Calcium 51.42mg5%
Iron 1.01mg6%
* Percent Daily Values are based on a 2000 calorie diet.