Sweet Potato Muffins are a delicious, simple way to pack extra veggies into your kids. Flavored with cinnamon and pumpkin pie spice, these are a kid-favorite. They freeze well for grab and go snacks. Gluten-free, dairy-free.
Sweet potatoes are a favorite ingredient to cook and bake with as they can boost the nutrition and flavor of any recipe. This kid approved muffin recipe is no exception. Made in under 30 minutes, these muffins are easily packed in lunchboxes, after school snack bags or the freezer for later.
We are super excited to be sharing our newest gluten-free sweet potato recipe with you! If you enjoy this recipe, you’ll want to check out our Baked Sweet Potato Slices, Butternut Squash Sweet Potato Soup, Sweet Potato Crunch and Sweet Potato Egg Cups. All family approved recipes that are easy to make any day of the week!
Cooking and baking with vegetables is one of the BEST ways for kids to learn to enjoy eating veggies. You will be amazed how open your kids are to trying new foods if they create the recipe themselves.
To get started, have your bakers gather the equipment and ingredients then follow the step-by-step instructions or use the free printable recipe card below to create this gluten-free muffin recipe.
For more veggie packed recipes for kids, check out Veggie Mac and Cheese Recipe, Baked Veggie Nuggets, and Blueberry Spinach Smoothie.
Equipment
- muffin tin
- large mixing bowl
- medium-sized mixing bowl
- stir spoon
- measuring cups and spoons
- nonstick cooking spray ✅
- whisk
Ingredients
- 2 1/2 cups gluten free flour tested with Cup 4 Cup
- 1 1/2 teaspoon baking powder ✅
- 1 teaspoon cinnamon ✅
- 1 teaspoon pumpkin pie spice ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup soy milk ✅
- 1 teaspoon vanilla extract ✅
- 2 medium sweet potatoes, cooked and mashed
- 1 large overripe banana, mashed
If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. Some are marked due to the possibility of cross-contamination.
How To Cook Sweet Potatoes
- Preheat the oven to 400°F and line a sheet pan or baking dish with aluminum foil.
- Wash and scrub each sweet potato then dry with a towel. Using a fork, pierce the potatoes multiple times.
- Set sweet potatoes on the prepared baking sheet then bake for 45-60 minutes depending on the size of your sweet potatoes. Test if cooked by poking a fork through the center of the potatoes – they are ready when the fork enters with little resistance.
Once cooked, carefully remove the skin and add peeled potatoes into a mixing bowl. Using a fork, mash the sweet potatoes into a smooth consistency.
This method of cooking sweet potatoes is just one option! You can also create the PERFECT Instant Pot Sweet Potatoes or make Ultra Creamy Crock Pot Sweet Potatoes.
How To Make
Now that the sweet potatoes are mashed and ready to go, let’s get started on making a batch of gluten free muffins!
Preheat the oven to 400°F then spray the muffin tin with non-stick cooking spray.
Whisk the dry ingredients
To the medium mixing bowl whisk together the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
Whisk the wet ingredients
To the large mixing bowl combine the granulated sugar, eggs, vegetable oil, and vanilla. Stir in the soy milk.
Combine the wet and dry ingredients
Add the dry ingredients to the wet ingredients and stir until just about combined. Add the mashed sweet potatoes and mashed banana. Stir until just blended. Divide equally into the muffin tin.
Bake
Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Frequently Asked Questions
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
Xanthan gum does not need to be added if selecting a gluten free flour blend that contains xanthan gum. Check the back of the package under the ingredient list searching for “xanthan gum”. If missing, add according to the package instructions. It is an essential ingredient as it helps to create the muffin texture and consistency that we all love!
Yes! Sweet potatoes are a naturally gluten-free vegetable that are celiac safe.
Absolutely, customizing our recipes for your family is always encouraged! As the mashed bananas and sweet potatoes are added, mix in dairy free chocolate chips, coconut shreds, chopped nuts or dried fruit if desired.
Our guide on How To Freeze Muffins will walk you each step of the way to easily freeze muffins for up to 3 months.
More Gluten Free Muffins To Try!
- Gluten-Free Pumpkin Muffins
- Outrageous Gluten-Free Blueberry Muffins Recipe
- Best Vegan Gluten Free Moist Chocolate Muffins Recipe
- Gluten-Free, Dairy-Free, Blueberry Oat Muffins
- Gluten Free Strawberry Muffins (DF, Paleo)
- Gluten Free Chocolate Chip Banana Muffins
- Gluten-Free Zucchini Muffins
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sweet Potato Muffins
Equipment
- large mixing bowl
Ingredients
- 2 1/2 cups gluten free flour tested with Cup 4 Cup
- 1 1/2 teaspoon baking powder ✅
- 1 teaspoon cinnamon ✅
- 1 teaspoon pumpkin pie spice ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup soy milk ✅
- 1 teaspoon vanilla extract ✅
- 2 medium sweet potatoes, cooked and mashed
- 1 large overripe banana, mashed
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 400°F. Spray the muffin tin with non stick cooking spray.
- Whisk the dry ingredients. To the medium mixing bowl whisk together the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.2 1/2 cups gluten free flour, 1 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Whisk the wet ingredients. To the large mixing bowl combine the granulated sugar, eggs, vegetable oil, and vanilla. Stir in the soy milk.1 1/2 cups granulated sugar, 3 large eggs, 1/2 cup vegetable oil, 1/2 cup soy milk, 1 teaspoon vanilla extract
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until just about combined. Add the mashed sweet potatoes and mashed banana. Stir until just blended. Divide equally into the muffin tin.2 medium sweet potatoes, cooked and mashed, 1 large overripe banana, mashed
- ⭐️Bake. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Measuring Gluten Free Flour
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.Optional Mix-ins
Dairy free chocolate chips, coconut shreds, chopped nuts or dried fruit CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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LJSJ says
by far the best muffins. I made mini muffins and they made 24 + 3 regular size. They are a little sugary for us, so I dropped the sugar to a bit over 1 cup and that was great.
Michelle says
Can I use Greek yogurt instead of vegetable oil?
Jodi Danen, RDN says
Hi Michelle! I have not tried yogurt in this particular recipe. I’d try cutting the oil back to 1/4 cup and add 1/3 cup yogurt and see how it goes. If the muffins bake up well next time you can try swapping it all out. I’d add about 3/4 cup of yogurt to replace the full 1/2 cup of oil. I’d love to hear how it works. Thanks!