Gluten Free Sweetpotato Apple Crisp Muffins

Gluten-Free Sweetpotato Apple Crisp Muffins combine mashed sweetpotatoes, shredded apple, warm spices, and oat flour for a moist, lightly sweet muffin. Finished with a crumbly oat streusel topping, these muffins deliver cozy apple crisp flavor in a wholesome, gluten-free breakfast or snack.

Created in partnership for NCSPC in by Sarah Schilchter from Bucket List Tummy and RD of record for the NC Sweetpotato Commission.

Prep Time10

Cook Time3 23

Course: Breakfast, Dessert, healthy snack

Cuisine: American

Keyword: apple crisp, apple strusel, Gluten Free, muffin, muffins

Servings:

Calories: 187kcal

Ingredients

1½ c oat flour
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp nutmeg
¼ c brown sugar or coconut sugar
1 c sweetpotatoes cooked, cooled & mashed
2 eggs large
1 tsp apple cider vinegar
2 tsp vanilla extract
2 Tbsp coconut oil melted and cooled (could also use butter)
½ c apples shredded

Streusel Topping

3 Tbsp oat flour
3 Tbsp gluten free oats
3 Tbsp brown sugar
3 Tbsp coconut oil
½ tsp cinnamon
2 Tbsp apples shredded

Instructions

PREHEAT oven to 350℉.
COMBINE combine all dry ingredients in a medium bowl ( oat flour, through brown sugar)
COMBINE sweetpotatoes, eggs, apple cider vinegar, vanilla and coconut oil in a large bowl.
POUR dry ingredients into wet an stir until combined and moistened.
SHRED apples on a grater. To wring our excess moisture, place shreds on a clean dish towel and squeeze.
FOLD shredded apples into the mixture

To make topping

COMBINE oat flour, oats, brown sugar, coconut oil and cinnamon in a medium bowl.
POUR batter into muffin pan, carefully topping each muffin with crumble topping.
BAKE for 20-23 minutes or until toothpick comes out clean.

Nutrition