Happy Muffin Monday, y’all! Let’s enjoy pie for breakfast — guilt-free and gluten-free.
These Gluten-Free Sweet Potato & Cinnamon Muffins deliver all the flavor of sweet potato pie in muffin form. They’re a healthier, quick alternative to traditional pie — especially when you use a wholesome muffin mix like ONEearth® Sweet Potato & Cinnamon.
If you follow this blog you know I usually bake from scratch. Still, every now and then I welcome an exception, and this muffin mix is one of those rare exceptions. The mix makes the process fast and foolproof while keeping the muffins wholesome.
I first posted a photo of these muffins on Instagram weeks ago. My partner often uses pre-made mixes for convenience, and we discovered the ONEearth Sweet Potato & Cinnamon Muffin Mix during a shopping trip. It’s an easy way to enjoy a homemade taste without a lot of fuss.
| Made weeks ago by the Mister. |
He substituted applesauce for eggs and oil the first time, following the mix’s suggestions. This time I kept that swap and added my own touches — small roasted sweet potato cubes and maple–pecan pieces on top, finished with a dusting of cinnamon.
With a straightforward ingredient list and simple preparation, these muffins make a delightful, nutritious addition to your breakfast rotation.
They are gluten-free, low in fat, high in fiber, and provide potassium, magnesium, manganese, phosphorus, chromium, and iron — so you can feel good about enjoying them.
ONEearth kindly sent a few of their products after we shared our positive feedback. They didn’t request a post, but I wanted to highlight a small Canadian company that values locally grown, thoughtfully sourced ingredients.
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 (¾ cup) roasted pecans, chopped
87 g (¼ 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 325ºF (163ºC). Grease a 12-well muffin pan or line it with paper liners.
To make the topping: Peel and dice the sweet potato into small cubes. Lightly coat a small baking tray with vegetable spray and roast or broil the cubes until tender and slightly caramelized. Transfer them to a bowl, add the chopped pecans, and toss with the maple syrup. Set aside.
To make the muffins: In a bowl, combine the muffin mix with the applesauce and stir until just combined. Use an ice-cream scoop or spoon to portion the batter into the prepared muffin wells.
Top each muffin with a few cubes of the sweet potato–pecan mixture and sprinkle a little cinnamon over the tops.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to 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!