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Sweetpotato Apple Muffins

Sweetpotato Apple Muffins are the perfect gluten free fall muffins, great for kids too! Boasting fruits and vegetables, these muffins are delicious and topped with a crispy streusel topping.

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Please note that sweetpotatoes is spelled as one word throughout this article, which is the proper spelling. You can learn more here.

If you love tasting fall in a muffin, these apple sweetpotato muffins are just that.

This delightful combination blends the natural sweetness of sweet potatoes and apples with a warm blend of spices that takes over your kitchen in the best way possible.

It’s a little reminiscent of my pumpkin apple baked oats, but just more portable.

apple sweet potato muffin with oat crumb topping on white plate with bite taken out

Clearly, we love muffins in our house, if you can’t tell by some of our other favorites:

You just can’t go wrong with miniature baked goods that have fruits and veggies in them, but taste great while doing it.

And this healthy sweetpotato muffins recipe is just that – a great Thanksgiving snack for kids.

Why We Love Sweetpotato Apple Muffins

  • Different textures – The crispy streusel topping on top (which I can eat on its own) pairs nicely with the soft, sweet gluten free muffin center.
  • Great for fall activities – Having a game day get together or outdoor play date? These sweetpotato and apple muffins are a must. I bring them along in our favorite stasher bags.
  • Easy to get nutrients into kids – As a parent and dietitian, even I know the struggles of getting nutrients into kids, sometimes. Fortunately, this healthy sweet potato muffins recipe does just that – priming them with fiber for digestion, antioxidants and micronutrients so they are energized. They also pair nicely with a glass of cold milk or eggs for breakfast.
  • Great for making after apple picking – I don’t know about you but we just went apple picking last weekend and now we have alllll of the apples to use up, especially the delicious Crimson Crisp.
gluten free sweet potato apple muffins in muffin tin

Ingredients for Gluten Free Sweetpotato Muffins

Here’s what you’ll need for these oatmeal sweetpotato muffins.

ingredients for apple sweet potato muffins on countertop

You don’t need any new ingredients for the gluten free streusel topping, either.

We want to keep this as easy as possible, so they really can be ready in under 30 minutes, especially with my microwave sweetpotato tip.

One of the best ways to cook your sweetpotato faster is in the microwave. Microwave for 5-7 minutes, or until soft inside. Then, separate flesh from the skin so it cooks faster.

How to Make Sweetpotato and Apple Muffins

  1. Shred your apples and take out any excess liquid. See below for how I do this.
  2. After preheating your oven, you’ll want to combine all of the dry ingredients in a bowl.
  3. Then, you’ll add your wet ingredients and mix gently, folding in your shredded apples.
  4. Pour the batter into muffin pans, topping with your gluten free oat streusel topping, and bake for 20-23 minutes!
oat flour and spices in a bowl
mashed sweetpotatoes in bowl for sweetpotato muffins
apple sweet potato muffins in muffin tin

Optional Add Ins and Tips

  • If you don’t have shredded apples, you could substitute with shredded zucchini, like these sweetpotato zucchini muffins.
  • Adding in ingredients like chia seeds, flax seeds, or hemp seeds will up the nutrition even more, providing more protein, fiber, calcium and healthy fat.
  • Make sure to wring out any excess liquid from the shredded apples. I just do this with a kitchen towel – place the shredded apple slices on the towel, wrap around them, and squeeze from the ends to release excess liquid.
  • When serving sweetpotato muffins to baby, just omit the brown sugar and streusel topping.
shredded apples on dish towel to remove excess liquid


How do I shred the apples?

I like to use a box cheese grater to shred the apples. You can also use a food processor.

How to store sweetpotato apple muffins

You can store your freshly baked muffins after cooling in an airtight container on the kitchen counter for up to 4 days. You can also freeze them for later!

How to freeze and defrost muffins after freezing

To freeze your muffins, place them in a freezer friendly bag or stasher bag in a single layer, for up to 3 months. When thawing/reheating, you can place them in the microwave or toaster oven at 350.

TRY some of these other EASY recipes!

apple sweet potato muffins on white plate

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sweet potato apple muffins on white plate
Yield: 12 muffins

The Best Sweetpotato Apple Muffins

Prep Time: 8 minutes
Cook Time: 23 minutes
Total Time: 33 minutes

These gluten free sweetpotato apple muffins are a sweet snack for fall flavor, topped with a crispy oat topping.


  • 1 ½ cups oat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup brown sugar or coconut sugar
  • 1 cup mashed sweetpotatoes
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil, melted and cooled (or butter)
  • 1/2 cup shredded apples (about 1 small apple)

Streusel Topping

  • 3 Tbsp oat flour
  • 3 Tbsp gluten free oats
  • 3 Tbsp brown sugar or coconut sugar
  • 3 Tbsp coconut oil
  • 1/2 tsp cinnamon
  • 2 Tbsp shredded apples


  1. Preheat oven to 350. Shred apples on box grater. To wring out excess moisture, place shreds on a dish towel and squeeze.
  2. In a medium bowl, combine all dry ingredients (oat flour through brown sugar).
  3. In a large bowl, combine sweetpotatoes, eggs, ACV, vanilla and coconut oil.
  4. Pour dry ingredients into wet and stir until combined and moistened. Lastly, fold in the shredded apples to the mixture.
  5. To make crumble, combine oat flour, oats, brown sugar, coconut oil and cinnamon in a medium bowl. Mix with a fork until coarsely crumbled.
  6. Pour batter into muffin pan, carefully topping each muffin with crumble topping.
  7. Bake for 20-23 minutes, or until toothpick comes out clean.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 176mgCarbohydrates: 22gFiber: 2gSugar: 9gProtein: 4g

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