sweet potato low-fat muffins
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Low-Fat Sweet Potato Muffins ~ Gluten-Free & Vegan

I love indulging in a low-fat, healthy muffin like these sweet potato muffins. Most of the time, I add either fresh or dried blueberries to these muffins. My choice for dried blueberries is the wild variety; they are small but incredibly tasty.

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I decided I needed to do more baking with sweet potatoes; one reason is that I always buy a big bag of them at Costco and often have a few potatoes left over that I can’t decide what to do with. Sweet potatoes are good for our bodies and are considered a superfood.

sweet potato low-fat blueberry muffins

Here Are Some Great Qualities Of A Sweet Potato:

  • Rich in vitamins and minerals
  • Excellent for the immune system
  • Full of antioxidants that protect our cells from damage
  • Good for our vision
  • Promotes a healthy gut

To Make These Low-Fat Sweet Potato Muffins, You Will Need These Ingredients:

low-fat sweet potato muffins. gluten-free and vegan

These Sweet Potato Muffins Can Be Stored Three Ways:

  • At room temperature in an airtight container ~ shortest storage time, a few days
  • In the refrigerator in an airtight container ~ for up to a week
  • Freeze in an airtight container ~ longest storage time, several months

low-fat vegan and gluten-free sweet potato muffins

As you can probably tell, I use non-stick silicone muffin cups, and the muffins pop out easily. I hope you try these muffins and enjoy every bite!

Low-Fat Sweet Potato Muffins ~ Gluten-Free and Vegan

Cook Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten-free sweet potato muffins, Muffins, sweet potato muffins, low-fat muffins, vegan sweet potato muffins
Servings: 16 Muffins
Calories: 135kcal
Author: Mary Krick


  • 1 cup Gluten-free one-to-one flour blend ~ I used King Arthur Measure-For-Measure Gluten-Free Flour
  • 1 cup Oat flour ~ this can be purchased or you can grind rolled oats in a blender to make oat flour
  • 1/2 cup Brown sugar
  • 1 tsp Baking powder ~ corn-free if needed
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 Tbsp Cinnamon
  • 1 cup Unsweetened applesauce
  • 1 cup Sweet potatoes cooked or canned
  • 1 Tbsp Apple cider vinegar
  • 1 cup Dairy-free milk I use macadamia milk or oat milk
  • 3/4 cup Fresh blueberries, raisins, or dried blueberries ~ I like to use dried wild blueberries
  • 1/4 cup Walnuts ~ optional


  • If you are not using canned sweet potatoes, you will need to cook the sweet potatoes first. Any method you choose is fine: bake, boil, slow cook, or microwave. They will need to be cool and mashed before making them muffins.
  • Preheat oven to 350 degrees F.
  • Line muffin pan with paper liners or silicone liners or lightly oil.
  • In a large mixing bowl add the first 7 ingredients and mix well.
  • In a smaller bowl add the applesauce, mashed sweet potatoes, apple cider vinegar, and dairy-free milk. Whisk together well.
  • Add the sweet potato mixture to the dry ingredients. Mix to combine all ingredients.
  • Fold in dried blueberries, raisins, and/or chopped walnuts.
  • Fill muffin cups about 3/4 full. I end up with 16 muffins.
  • Bake for 25 minutes
  • Remove the muffins from the oven and let them cool on a wire rack. I prefer to remove my muffins from the silicone liners within 10 minutes to prevent moisture from forming on the inside.


Serving: 1Muffin | Calories: 135kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 159mg | Potassium: 189mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1244IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg

low-fat sweet potato muffins, gluten-free and vegan

This recipe idea is from EatPlant-Based

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