Cinnamon Sweet Potato Muffins (Gluten Free)


For my kids, this means super-special treat day in their lunch.  I usually try to keep sweet treats to a minimum during the school week, but on Fridays, the kids get an extra yummy treat in their lunch.  And they look forward to it all week!

Of course, extra special doesn’t have to mean extra sugary too. Last night we made these delicious, gluten and refined sugar free cinnamon sweet potato muffins, and the girls practically begged for them as their Friday treat. (They gave up potentially getting cookies or chocolate pudding for these!) And they were super-easy to make too.

Cinnamon Sweet Potato Muffins (gluten free, refined sugar free)


1 medium sweet potato, roasted (or microwaved) until soft and cooled.

3 flax eggs (3 tbsp ground flax mixed with 1/2 cup hot water and steeped for 10 min)

3/4 cup coconut milk

2 tbsp olive oil

1 /2 cup pure maple syrup

1 cup brown rice flour

1/4 cup coconut flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground tumeric

1/4 tsp ground nutmeg 


Scoop out flesh from sweet potato and place in medium bowl with flax eggs, cocounut milk, oil and maple syrup.  Whisk to combine.

In a large bowl, combine all dry ingredients.  Add wet mixture to dry and stir to combine.  Batter will be a bit dry. If it’s too dry to stick together, add more coconut milk – 1 tbsp at a time – until batter comes together.

Drop equal amounts into a lined muffin tray (fill each one about 3/4 full) and bake at 400°F for 30 min.


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