Gluten-Free Sweet Potato Pecan Apple Muffins. Allergen-Free Non-GMO - Breads from Anna

Gluten-Free Sweet Potato Pecan Apple Muffins

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This recipe brings all of your favorite fall flavors together in one delicious, nutritious muffin.  It is perfect for days with cool breezes and autumn colors.  

Yield: approximately 24 muffins

Allergen Info:  This recipe is gluten-free, corn-free, dairy-free, soy-free, nut-free (including peanuts), yeast-free, and rice-free.

  • 1 Breads from Anna ® Cranberry Pancake & Muffin Mix
  • 2 jumbo eggs
  • 2 medium sweet potatoes (2 ¾ cup 1 inch cubes)
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 apple (1 cup diced)
  • 1 teaspoon orange zest
  • 1 cup pecans, chopped (optional)


  1. Bring 4 cups of water to a boil in a medium-sized saucepan. Add sweet potato cubes and boil for 25 minutes.  Remove from heat and drain.  Puree sweet potatoes in a food processor.
  2. In a medium-sized mixing bowl, combine all wet ingredients, including 1 ¼ cup sweet potato puree, and lightly beat.
  3. Add mix, spices, and zest, and blend until well combined.
  4. Fold in apples and pecans.
  5. Fill standard (lightly oiled) muffin tins 2/3 full and bake at 350 degrees for 20-25 minutes or until center tests clean with a toothpick.


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