Happy Muffin Monday! Enjoy a slice of pie for breakfast—guilt-free and gluten-free.
These Gluten-Free Sweet Potato & Cinnamon Muffins are all that and then some — a healthier, equally delicious take on sweet potato pie, ready in a fraction of the time with the help of a packaged muffin mix from ONEearth® Functional Foods.
If you follow the blog, you know I usually bake from scratch. That remains my preference, but every so often I make an exception. This muffin mix is one of those rare exceptions — simple, wholesome, and straightforward to use.
About eighteen months ago I shared a photo of these muffins on Instagram. My partner K isn’t a regular baker, but when he does bake he often reaches for healthier pre-made mixes. We originally found the ONEearth Sweet Potato & Cinnamon Muffin Mix at HomeSense and were impressed with the flavor and ingredient list.
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| Made by the Mister |
When K first made these, he followed the mix instructions and substituted applesauce for eggs and oil. They were excellent. For this batch I added a personal touch: a topping of roasted sweet potato cubes and maple pecans, finished with a light dusting of cinnamon. It elevated the muffins without complicating the process.
With an ingredient list that’s easy to understand, these Gluten-Free Sweet Potato Cinnamon Muffins are a smart addition to any breakfast rotation. They are gluten-free, low in fat, high in fiber, and provide potassium, magnesium, manganese, phosphorus, chromium, and iron. In short: you get the cozy flavors of sweet potato pie with a nutritious boost.
ONEearth kindly sent a selection of products after we told them how much we enjoyed their mix. They didn’t request a post, but I’m happy to support a small Canadian company committed to locally sourced ingredients and simple, wholesome foods.
More Muffin Monday:
Oat Date Muffins
Banana Pecan Crunch Muffins
Gluten-Free Almond Crunch Muffins
Gluten-Free Sweet Potato Cinnamon Muffins
(yield 12 muffins)
Ingredients
Topping:
1 small sweet potato, diced
113 g (3/4 cup) roasted pecans, chopped
87 g (1/4 cup) pure maple syrup
7.5 g (1 tablespoon) ground cinnamon
Muffins:
1 package ONEearth Sweet Potato & Cinnamon Muffin Mix
155 g (1 cup) unsweetened applesauce
Directions
Preheat the oven to 325°F (165°C). Grease a 12-well muffin tin or line it with paper liners.
To make the topping:
Peel and dice the sweet potato into small cubes. Toss lightly with oil or spray a small baking tray and spread the cubes in a single layer. Roast or broil until tender and slightly caramelized. Transfer the cooked cubes to a bowl, add the chopped pecans, and toss with the maple syrup. Set aside.
To make the muffins:
Place the muffin mix in a mixing bowl and stir in the applesauce until just combined. Use an ice cream scoop or spoon to divide the batter evenly among the 12 muffin wells.
Top each muffin with a spoonful of the sweet potato–pecan mixture and sprinkle lightly with cinnamon.
Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for about five minutes before transferring to a wire rack. Serve warm.
See you back here soon for more seasonal treats and Valentine’s goodies!
