Sweet Potato Coffee Cake Muffins

Prep Time 5 min Cook Time 25 min Serves 6     adjust servings

The perfect bite with a cup of coffee. It even comes with a serving of veggies!


  • 2 cups gluten free oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pureed cooked sweet potato
  • 1/2 cup unsweetened almond milk
  • 2 flax eggs (real eggs will also work)
  • 1/3 cup maple syrup

Crumb Topping

  • 4 T gluten free oat flour
  • 3 T coconut sugar
  • 2 T coconut oil (measure after melting)


  1. Preheat oven to 350.
  2. In a large bowl , mix all the dry ingredients for the muffins.
  3. In another bowl , mix the wet ingredients.
  4. Add dry to wet and mix until combined.
  5. Spoon batter into lined muffin pans . I used jumbo sized muffins. If you use standard size, the cooking time will be less.
  6. To make the crumble, mix the crumble ingredients in a small bowl. Sprinkle a little on top of each muffin.
  7. Bake for 20-25 minutes
  8. Let cool before removing from pans and storing.


Recipe Notes

These should last at least 2 weeks in the fridge and even longer in the freezer. Enjoy!

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