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Gluten Free Sweet Potato Muffins (with cranberry sauce inside, too- perfect fall breakfast!) topped with a brown sugar-nut topping. So moist & delicious!
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5 from 3 votes

Gluten Free Sweet Potato Muffins

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 12 muffins
Calories: 143kcal
Author: Jenn


  • 1/2 cup granulated sugar or 1/4 cup Truvia Baking Blend
  • 1/4 cup water
  • 1/4 cup coconut oil or canola oil
  • 1 Tbsp. vanilla extract
  • 1 cup mashed sweet potato
  • 2 cups Living Now Gluten-Free All-Purpose Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 cup cranberry sauce
  • 2 eggs
  • Topping:
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped pecans I used NOW Foods Honey-Roasted Pecans


  • Preheat oven to 350º F. Grease a 12-cup muffin tin. Set aside.
  • In a mixing bowl, mix together sugar, water, oil, and vanilla. Add in sweet potato.
  • In a small bowl, whisk together flour, baking powder, salt and baking soda. Add dry ingredients into sweet potato mixture. Lightly mix in the cranberry sauce and then the eggs, until all incorporated.
  • Distribute into the muffin tin, filling about 3/4 full.
  • In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Lightly sprinkle each uncooked muffin with some of the brown sugar-nut topping.
  • Place in oven and bake for about 30 minutes - or until a toothpick inserted comes out clean or the tops are springy.
  • Let cool for 5-10 minutes and then carefully take muffins out of muffin tin. Then...devour! Enjoy!


Calories: 143kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5.3g | Saturated Fat: 4.2g | Cholesterol: 2.7mg | Sodium: 229mg | Fiber: 1.3g | Sugar: 4g