These gluten-free almond butter sweet potato muffins combine sweet potato, creamy almond butter, and cozy cinnamon for the perfect snack, treat, or healthy breakfast.
They’re naturally gluten-free and can easily be made dairy-free by using your favorite dairy-free Greek yogurt. This recipe is simple and easy, and the muffins can be frozen and reheated which makes them a great meal prep staple.
I know you’ll enjoy having a batch of these healthy and delicious muffins in your freezer for busy mornings or afternoons!
There is nothing like a warm muffin straight out of the oven, and these almond butter sweet potato muffins do not disappoint. These muffins are made with oat flour and naturally gluten-free without having to use a gluten-free flour blend. Plus, they’re sweetened with all natural coconut sugar.
These healthy sweet potato muffins also pack a little more protein than a traditional muffin, thanks to the Greek yogurt, which gives them a great texture and helps the muffins stay moist.
Not only do they taste great, the best part about these muffins is that they also freeze and reheat incredibly well. This simple and easy recipe will give you a batch of twelve muffins that you reheat in a moments notice for a quick breakfast or snack.
Keep reading to learn everything you need to know about how to make, store, freeze, and reheat these perfect almond butter sweet potato muffins.
These sweet potato muffins are naturally gluten-free thanks to one of my all-time favorite gluten-free flours to use when baking – oat flour. Gluten-free baking can be a little tricky and I’ve had my fair share of baking fails when experimenting with almond flour or coconut flour.
Gluten-free flour blends can also be a great option when you have a complex recipe that’s traditionally made with gluten and you want to ensure that the texture comes out right. This blend is one of my favorites.
While I don’t mind using gluten-free flours like almond, cassava, or coconut flour, or a gluten-free flour blend on occasion, when I just want to whip up a quick batch of muffins, oat flour is my go-to. Oat flour is also much less expensive than gluten-free flour blends which are often made up of several different kinds of flours and stabilizers to replace the gluten.
As long as you have gluten-free oats in your pantry, you can make a large batch of oat flour yourself, for pennies on the dollar, with a high-powered blender or food processor.
To make oat flour, just add a few cups of gluten-free oats to your food processor or blender. Pulse or blend until the oats completely break down and become the consistency of traditional flour. This process only takes a minute or so in my high-powered Vitamix and a few minutes in my food processor.
You can also watch this quick video for a step-by-step tutorial on how to make oat flour and all of my best tips.
I’ve found that the best oats to use when making oat flour are rolled oats. You can easily find these in the cereal section of your local grocery store.
Make sure you grab rolled oats instead of steel cut oats or quick oats. Using different oats may change the consistency of the muffins. I also like to make sure that the rolled oats are labeled as “gluten-free” to ensure that I’m actually getting a gluten-free version.
Once you’ve made the oat flour, there are only a few more dry ingredients you need to make these muffins. Baking powder and baking soda, cinnamon for all of that cozy spice, and last but not least – coconut sugar.
Because these muffins also have chocolate chips, I prefer to use coconut sugar as a natural unrefined sweetener. Coconut sugar has a lower glycemic index than sugar and is made from the sap of the coconut palm tree.
The texture of coconut sugar is very similar to brown sugar, however, I find that it’s not as sweet as traditional brown sugar. If you don’t plan on using chocolate chips or just want a sweeter muffin, you could substitute brown sugar for the coconut sugar.
Next up for these almond butter sweet potato muffins are the wet ingredients. The muffins use a combination of eggs, vanilla extract, Greek yogurt, creamy almond butter, and mashed sweet potato.
The Greek yogurt keeps these muffins moist and also adds a bit of protein which is great, especially if you’re eating these muffins for breakfast. The flavor of the creamy almond butter and sweet potato also works really well together and give the muffins great flavor and texture.
You may be wondering how to make mashed sweet potato and thankfully, it’s incredibly easy. All you need to do is bake a few whole sweet potatoes in the oven at 400 degrees for 45 minutes to an hour, depending on how big they are.
When the potatoes are fork tender, they’re done. Let them cool and store them in fridge for an easy source of carbohydrates or use them in this reader favorite weeknight dinner recipe.
When you’re ready to make this recipe, mash the cooked sweet potato flesh for easy mashed sweet potato. I like to make these muffins when I have a few leftover baked sweet potatoes in the fridge that need to be used up.
The best almond butter to use for these muffins is one that is creamy and only has one or two ingredients. You want to avoid choosing an almond butter that has extra sweeteners or preservatives.
This is one of my favorite almond butters to use and the only ingredient is almonds.
To make sure your sweet potato muffins don’t stick, try greasing your muffin tin with a little melted coconut oil. If you don’t want to use extra oil, you can also use muffin liners to ensure that the muffins come out clean and can be easily removed from the muffin tin.
Because these muffins don’t have any preservatives and are made from real food ingredients, you’ll need to store them in the fridge for safe keeping. If you don’t think you’ll be able to eat all of the muffins within 2-3 days, you can freeze them!
One of my favorite things about these sweet potato muffins is that they freeze and reheat really well.
This is my go-to method for freezing these muffins:
let the muffins come to a complete cool on a wire baking rack
once cool, place them in a freezer safe storage bag or container and label
place them in the freezer for a few hours until frozen solid
When you’re ready to reheat and eat a muffin you can do it one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for 10-12 minutes until they are warmed through. They’ll taste just like a fresh batch straight out of the oven!
If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!
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