Baked goods, Desserts

Sweet Potato Muffins


Having to eat gluten free makes it harder to make even such things as muffins that don’t necessarily rely on gluten for a good form. I still had had hard time getting them to rise in the middle no matter what recipe I used or what flour mixture. Many times they would be flat on top and pouring out of the form on the sides. Recently I just boldly went where I had not gone before and made them while thinking that they were going to turn out and they did! I used a flour mixture by Cup4Cup that I found at the local grocery store. It is actually a pancake and waffle mixture but I wanted to use it for making muffins. I have become a fan and now have it in my pantry all the time for when an inspiration strikes me to make something. I have made the muffins enough times now to see that they come out really nice every time. And they taste really good too.

When using gluten free flours you have to use more sugar and spices. Wheat flour is fantastic for allowing the sweetness of sugar and flavors such as cinnamon to come through, but not so with gluten free flours. When I started baking gluten free, I was so frustrated when nothing tasted as good as the original. Now that I use more sugar and spices, such as two tablespoons of cinnamon in this mixture, they taste really good.

Sweet Potato Muffins

Recipe by HeliCourse: Uncategorized


Prep time


Cooking time






  • 2 cups mashed sweet potatoes (about 2 small or one large)

  • 1/4 cup melted butter or vegetable oil

  • 1 cup sugar

  • 2 tablespoon cinnamon

  • 2 eggs

  • 1 1/2 cups Cup4Cup pancake and waffle mix

  • 3/4 cup chopped walnuts

  • 3/4 cup craisins

  • If needed, a touch of almond or soy milk


  • Heat the oven to 350 degrees Fahrenheit. Paper and grease the muffin forms.
  • Peel and boil the sweet potatoes in enough water to cover until done. Drain.
  • Mash the potatoes and add the butter, sugar and cinnamon. Mix by hand until uniform. (I used a whisk instead of a mixer).
  • Add the eggs. Mix well.
  • Pour in the flour and mix until the dough is uniform. Add the nuts and craisins. If the dough is too thick, add a little soy or almond milk. Be careful not to make the dough too thin.
  • Use a serving spoon to scoop the dough in the muffin forms.
  • Bake at 350 degrees Fahrenheit until done, about 40 minutes.

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