I remember as a child I that loved when my mom would make cinnamon rolls covered in the ooey-gooey white icing. Extra icing was always must. I would carefully eat around the outside edge saving the soft middle bite for last…mmmmm…

Now as an adult the reality sets in that one, I don’t need that much sugar in my life, two, or all of that fat, and three even if I were to indulge in it there’s a good chance Emerson will want one too and I definitely don’t need a sugar-ed up two year old on the loose. That’s a recipe for disaster if you ask me. So, I did what I do best and whipped up a lighter, family-friendly version that not only is gluten-free, but there’s only 152 calories and 3 grams of sugar per muffin! Oh, and don’t let me forget to add the sneaky little sweet potato that not only adds an extra ounce fluff but a serving of veggies, too!

It’s a win win for everyone, you get to “indulge” in a childhood favorite and your little ones get to also- in the healthiest, guilt-free, no sugar crashing, best way possible! These portable cinnamon roll muffins make the perfect on-the-go breakfast or snack any day of the week!

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Sweet Potato Cinnamon Roll Muffins

Author: The Hungry Happy Mama

Gluten-free/Nut-free/Soy-free

Makes: 12 muffins

Prep time: 10 minutes

Bake time: 20 minutes

INGREDIENTS

Batter

• 2 eggs, separated
• 1/4 c brown sugar
• 2 tbsp butter, left at room temp to soften
• 1 1/2 c unsweetened almond milk
• 1 3/4 c gluten-free baking flour (I used this)
• 1 3/4 tsp baking powder
• pinch sea salt
• 3 tbsp mashed sweet potato

Filling

• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tsp cinnamon

Icing

• 1/4 c cream cheese (I used this but can sub for regular)
• 1/2 tbsp unsweetened almond milk

INSTRUCTIONS

1. Preheat oven to 375F. Line or lightly spray a 12 well muffin pan.
2. Whisk the egg yolk and sugar together in a medium-sized bowl.
3. Add the butter and milk and whisk until combined, set aside.
4. In a large mixing bowl whisk the flour, baking powder and sea salt.
5. Pour the wet ingredients into the dry and mix until thoroughly combined.
6. Fold in the sweet potato and then the egg whites gently.
7. In a small bowl mix the filling ingredients together.
8. Spoon a few tablespoons worth of the batter in to the prepared muffin pan. Sprinkle each with half of a teaspoon worth of filling then cover each top with the remaining batter.
9. Bake the muffins for 18-20 minutes or until a toothpick inserted into the center is clean.
10. Allow the muffins to cool before icing and/or removing from the pan.
11. When ready to ice, whisk together the cream cheese and milk and drizzle over the top of each muffin.

 

Storing: these muffins keep best in the fridge for up to 4 days. You can also leave off the icing and add when ready to serve.

Nutrition: (per muffin) 152 calories/ 6g fat/ 22g carbs/ 3.3g sugar/ 3g protein

Recipe notes: 

• I linked the flour brand I used in the recipe and here. I have not tried this with any other brand so note the texture may change as not all gluten-free flours are created equal.
• The sweet potato can be prepped ahead of time and/or is a great way to use up leftovers!
• You can sub the butter and cream cheese for vegan if you prefer.

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