Flourless Sweet Potato Muffins

Prep Time:

25 minutes


2 cups gluten free oat flour (gluten free oats ground into a flour)


1/2 cup coconut palm sugar 

1 T baking powder

1 tsp nutmeg

 1 tsp cinnamon

pinch sea salt

1 cup mashed sweet potato

 1 cup dairy free milk

 1 flax egg (can sub for 1 large egg if not vegan)


1 tsp vanilla extract


6 T nut butter of choice, melted (I used smooth cashew butter)

Prep Notes:

Bake Sweet potato ahead of time and mash.  


Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.




1.  In a large mixing bowl, combine dry ingredients and mix well.

2.  In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture, along with the mashed sweet potato. Add the melted nut butter and mix very well until a batter is formed.

3.  Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.

4.  Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.


Muffins are freezer friendly and can be kept at room temperature- Ensure they are covered in a container if so.

Recipe Creidt:  Arman/The Big Man's World