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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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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.

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

• Zucchini Almond Flour Muffins
• Dairy Free Blueberry Muffins
• Gluten Free Chocolate Zucchini Muffins
• Gluten Free Strawberry Muffins
• Pumpkin Zucchini Muffins.

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.

Ingredients for Gluten Free Sweetpotato Muffins

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

• oat flour – I recommend keeping pre-ground oat flour on hand, but if not, just throw oats in a high speed blender and you have oat flour!
• baking soda
• coconut sugar or brown sugar
• sweetpotatoes
• eggs
• apples
• apple cider vinegar
• vanilla
• coconut oil or butter
• spices – salt, cinnamon, nutmeg

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.

How to Make Sweetpotato and Apple Muffins

1. Shred your apples and take out any excess liquid. I like to use a box cheese grater to shred the apples. You can also use a food processor.
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!

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.

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!

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.

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Servings 12 muffins

The Best Sweetpotato Apple Muffins

Sarah Schlichter, MPH, RDN

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

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Prep Time 8 minutes mins

Cook Time 23 minutes mins

Total Time 33 minutes mins

Ingredients  

1x2x3x

• 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

Get Recipe Ingredients

Instructions 

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.
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Equipment

Arrowhead Mills Organic Oat Flour, 16 oz. Bag (Pack of 6)

BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce

Nutiva Organic Non-GMO Unrefined Granulated Coconut Sugar, 1 Pound (Pack of 3)

Nutrition

Serving: 1Calories: 175kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 176mgFiber: 2gSugar: 9g

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