Gingerbread Sweet Potato Muffins

Gingerbread Sweet Potato Muffins

It’s almost December, which means gingerbread houses and hot peppermint cocoa every day, and I couldn’t be happier.

I wanted to create a muffin recipe that was easy to whip up, chewy and protein-packed for snacking. I loved using a gluten-free brown rice flour instead of my regular oats, spelt or gluten-free blend. I think it’s great to mix it up! These muffins are also packed with tons of healthy fats like flax seeds, almond milk and almond butter. They are blood-sugar stabilizing and they make the perfect treat with a bit of whipped cashew frosting on top!

Gingerbread Sweet Potato Muffins


These muffins are:

  • gluten-free and vegan
  • festive and flavourful
  • dense and packed with protein to keep you satiated
  • the perfect mini-muffins!

Gingerbread Sweet Potato Muffins

Gingerbread Sweet Potato Muffins

Makes ~10 muffins

  • 2 tbsp. flax seeds + 4 tbsp. water
  • 2 cups all-purpose GF flour – I used Bob’s Red Mill 1 for 1 baking flour – or oat flour
  • 1/2 cup of coconut sugar*
  • 1 heaping tbsp. baking powder
  • 3 tsp. true cinnamon
  • 3 tsp. ground ginger
  • Pinch of Himalayan salt
  • 1/2 cup of homemade almond milk
  • 1 tbsp. blackstrap molasses
  • 1/2 cup of unsweetened applesauce
  • 1/2 cup of almond butter (can sub cashew butter)
  • 1 small steamed and mashed sweet potato (about 1 cup)
  • 1 tbsp. pure vanilla extract

Whipped Cashew Frosting

  • 1 cup of cashews, soaked for at least 1 hour
  • 2 tbsp. maple syrup
  • 1/4 tsp Himalayan salt
  • 1 tsp. pure vanilla extract

*I haven’t tried swapping the sugar out for maple syrup, but I’m sure you can!


  • Mix the flax seeds and water together and set aside.
  • If you haven’t already steamed the sweet potato, cut it into small cubes and fill a pot with 2 inches of water. Cover with a lid on high heat and steam until soft. Mash with a fork.
  • Preheat the oven to 350F.
  • In your blender, add all of the ingredients (including the flax seed “egg”) and blend for at least 2-3 minutes, or until really combined. The mixture should be like a thick cake batter.
  • Pour the batter into your non-stick muffin pan and cook for about 25 minutes. Check the muffins with a fork until it comes out clean.
  • While the muffins are cooking, add the cashews, maple syrup, salt and vanilla extract to a high-speed blender or food processor until super creamy (at least 3 minutes).
  • Once the muffins have come out of the oven and cooled, use the piping method to add the whipped cashew frosting to each muffin. 
  • Serve and/or store the muffins in an airtight container in the fridge for up to 1 week. Enjoy!

Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.

Love always, Sisley

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