Gluten-Free Sweet Potato Muffins

Recipe from Abby Knapp and Matt Tucker, From the Ground Up Bakery

These sweet potato muffins are not too sweet and have great texture from the whole grains. The recipe was taught in a City Market class on gluten-free baking.

Gluten-Free Sweet Potato Muffins

Prep Time

60 minutes

Cook Time

0 minutes


10 Servings


1 cup cornmeal
1⁄2 cup flour, millet
1⁄4 cup flour, sorghum
1⁄4 cup flour, brown rice
1⁄2 cup sugar
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 teaspoon cinnamon, ground
1⁄4 teaspoon nutmeg, ground
1 teaspoon cloves, ground
3 egg
3⁄4 cup sweet potato
1 teaspoon vanilla extract


Preheat the oven to 350º.

If you are making the sweet potato puree from scratch, slice the sweet potatoes into wedges ¼” thick. Coat the sweet potatoes with olive oil in a bowl and season with a little bit of salt.  Bake in oven for 45-50 minutes, stirring every 15 minutes.  Let cool and puree in a food processor by slowly adding two tablespoons of water or more until the mixture blends easily.    

Mix the puree with the other wet ingredients. 

In a separate bowl, mix together the dry ingredients. Add this into the wet mixture and stir well or use a hand blender.  

Spoon out into regular-sized muffin tins, filling the cups about ¾ full. Bake for 20 minutes or until the muffins are dark on the outside and a knife comes out clean. Remove from pan and let cool.