Sweet Potato Casserole Mini Muffins

sweet potato casserole muffins

So we are throwing a drinks & appetizer link party to celebrate the cookbook release of The Casual Veggie Cookbook (no longer available for purchase).

This is a round up of some amazing new ideas and bonus recipes for autumn and the upcoming holidays from the awesome contributing food bloggers.  Check out all the links below for some great fall ideas.

Sweet Potato Casserole Muffins - 6

So for our party I’m serving up these Sweet Potato Casserole Muffins.  Yes it sounds weird, but they are so good!!!

A fun little experiment that worked out better than I expected. I love sweet potatoes and really enjoy experimenting with them in the kitchen.  And lately I’ve been getting pretty brave with my baking.

I’ve been trying out some new ideas and developing non-traditional muffin recipes with different gluten free flours and ingredients like sweet potato, ripe banana, apples, zucchini, etc.

My recipe for gluten free Spiced Zucchini Muffins is featured in The Casual Veggie Cookbook.

Sweet Potato Casserole Muffins - 8

Mini muffins are so easy to take to a party or event because who doesn’t love finger foods.  And they make great breakfasts or snacks.

So I find myself looking for ways to turn veggies into muffins, especially if I have an extra sweet potato or zucchini on hand.  These are also gluten free, casein free, egg free and refined sugar free.

I’m calling them – Sweet Potato Casserole Muffins because they taste a lot like a sweet potato casserole or loaded baked sweet potato.  They are slightly sweet with a little bacon and green onion surprise inside. So yum!

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Sweet Potato Casserole Muffins

These muffins taste like a sweet potato casserole or loaded baked sweet potato.  Slightly sweet with a savory twist. They are gluten free, casein free, egg free and refined sugar free.

Course Appetizer, Breakfast
Cuisine American
Keyword sweet potato casserole muffins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 mini muffins
Author Deana Larkin Evans


  • 3/4 cup certified gluten free oat flour
  • 1/4 cup sweet “white” sorghum flour
  • 2 tbsp potato starch
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp salt
  • 1/2 tsp chopped fresh thyme
  • 1 cup mashed sweet potato, at room temperature
  • 1/3 cup ghee, melted
  • 3/4 cup homemade applesauce, 1 large pink lady apple
  • 1/2 cup raw cane sugar
  • 3-4 green onions, minced
  • 4 slices bacon, cooked & crumbled


  1. Preheat oven to 375 degrees F.
  2. Peel and cube a large sweet potato into 1 1/2-inch pieces. Fill a saucepan with the cubes and filtered water. Bring to a boil then cook until the sweet potatoes are tender to the fork, about 15-20 minutes. Drain in a mesh strainer and let cool. Mash the sweet potato and reserve 1 cup.
  3. Mix together the dry ingredients: oat flour, sorghum flour, potato starch, baking powder, salt and fresh thyme in a small bowl. Set aside.
  4. To make the applesauce, peel off the apple skin and cut the apple into smaller pieces. Discard the core. Add the apple pieces and a few tablespoons of water to a small mini-prep blender. Puree the applesauce until smooth.
  5. In the bowl of a stand mixer, add the sweet potato mash and melted ghee. Mix together at medium speed until well blended. Add the homemade applesauce and raw cane sugar. Beat at medium for a few minutes so the ingredients are nicely incorporated.
  6. Add the dry ingredients to the mixture in the stand alone mixer and beat at medium until well incorporated, about 3-4 minutes. Add in green onions and bacon. Beat gently.
  7. Divide the batter into the wells of a 24-cup mini muffin tin. Bake for about 16 minutes or until a toothpick comes out clean. Let cook on a baking rack. Store in the fridge because the muffins contain meat.

Recipe Notes

I used Bob’s Red Mill gluten free flours. Sweet potato mash freezes really well, so I usually boil several sweet potatoes at once and divide the mash into 1-cup containers and freeze them to use later.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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7 Responses

  1. Thanks everyone! This has been such a fun process getting to know you all and sharing our recipes!

  2. Willow | Will Cook For Friends says:

    These sound amazing! I love sweet potato, and the savoriness of the bacon and onions sounds like a killer combo!

  3. These look fantastic! So excited for the launch and to get to know you better through the book ๐Ÿ™‚

  4. These looks so perfect for fall! Congrats on such an incredible launch!!

  5. adina says:

    I love that these are made with applesauce, I have about 20 jars in the cellar. ๐Ÿ™‚

  6. These sound delicious and who doesn’t want some fork-less “sweet potato casserole” flavor ๐Ÿ™‚ I can’t wait to try your recipe for Spiced Zucchini Muffins from the cookbook.

  7. Sweet potato gives muffins such a great color. I am totally into orange foods. Pleasure to meet you through #TheCasualVeggie! ๐Ÿ™‚

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