Plant-Based Sweet Potato Pie Muffins ~ Gluten-Free
A flavor burst of delicious spices that blend together in a low-fat, healthy muffin. No dairy, eggs, or gluten.
Prep Time15 minutes mins
Cook Time24 minutes mins
Total Time39 minutes mins
Course: Breakfast, Snacks
Cuisine: American
Keyword: gluten-free sweet potato muffins, plant-based sweet potato muffins
Servings: 12 Muffins
Calories: 169kcal
Author: Mary Krick
- 1 2/3 cup Gluten-Free measure-for-measure baking blend
- 1 tsp Baking powder ~ corn-free if needed
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1 1/2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1 tbsp Ground flax seed
- 3 tbsp Warm water
- 1 cup Sweet potatoes canned or baked and pureed
- 3/4 cup Brown sugar
- 2 tbsp Pure maple syrup
- 1 tsp Vanilla
- 1 tbsp Plant-based butter ~ melted
- 1/4 cup Unsweetened applesauce
- 1 tbsp Hemp seeds ~ optional
- 1/2 cup Raisins or dried wild blueberries
- 1/4 - 1/2 cup Fresh blueberries ~ optional
Preheat oven to 350
Line baking cups with silicone or paper liners
In a small bowl, mix together flax seed and warm water. Stir to combine completely. Set aside.
In a large mixing bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir to combine.
In a medium bowl mix together sweet potatoes, brown sugar, pure maple sugar, vanilla, melted plant-butter, applesauce, and flax egg mixture.
Add sweet potato mixture to flour mixture and stir to combine.
Fold in hemp seeds and raisins or dried blueberries.
Fill muffin cups slightly below the top edge. Gently push about 4 blueberries into each muffin.
Bake for 22-24 minutes. Toothpick should come out clean.
Allow muffins to cool about 10 minutes before removing them from the baking pan.
Store muffins for 2-3 days at room temperature in a covered container or for up to a week in the refrigerator. For longer storage these freeze well in a freezer safe container.
Serving: 1Muffin | Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 243mg | Potassium: 127mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1612IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg