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

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

Cook Time25

Course: Breakfast, Snack

Cuisine: American

Keyword: gluten-free sweet potato muffins, Muffins, sweet potato muffins, low-fat muffins, vegan sweet potato muffins

Servings: 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.