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Sweet Potato Crunch Muffins

These Sweet P Molasses Crunch Muffins have an amazing texture! They are so moist on the inside and covered in an addictive crunchy topping. They are both gluten-free and refined sugar-free.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 muffins


Ingredients for Muffins:

  • 1 cup almond flour
  • 1 cup GF oat flour 
  • 1 tsp cinnamon
  • ½ tbsp baking powder (gluten-free)
  • ¼ tsp baking soda
  • ½ tsp vanilla
  • 2 flax eggs How to make a flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons of water. Let sit for about 5 minutes.
  • 1 cup mashed sweet potato
  • ¼ cup maple syrup 

Ingredients for Crunch Topping:

  • ½ cup GF oat flour
  • 2 tbsp GF oats 
  • 2 tbsp blackstrap molasses 
  • 1 tsp cinnamon
  • ½ cup coconut sugar
  • ¼ cup softened coconut oil


  • In a mixing bowl, combine the almond flour, oat flour, cinnamon, baking powder, baking soda, vanilla, flax eggs, mashed sweet potato and maple syrup to form the muffin batter.
  • In a separate bowl, mix together oat flour, oats, molasses, cinnamon, coconut sugar and coconut oil for the topping for the muffins.
  • Line a muffin tin with 8 liners. Pour 1/3 of the batter into each muffin liner and sprinkle with about 2 Tbsp of the topping. Bake the muffins in a 350 degree oven for 27-30 minutes.


I adore this vanilla powder for baking!