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!
Sweet Potato Cinnamon Roll Muffins
Author: The Hungry Happy Mama
Makes: 12 muffins
Prep time: 10 minutes
Bake time: 20 minutes
- 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
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 c cream cheese (I used this but can sub for regular)
- 1/2 tbsp unsweetened almond milk
- Preheat oven to 375F. Line or lightly spray a 12 well muffin pan.
- Whisk the egg yolk and sugar together in a medium-sized bowl.
- Add the butter and milk and whisk until combined, set aside.
- In a large mixing bowl whisk the flour, baking powder and sea salt.
- Pour the wet ingredients into the dry and mix until thoroughly combined.
- Fold in the sweet potato and then the egg whites gently.
- In a small bowl mix the filling ingredients together.
- 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.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center is clean.
- Allow the muffins to cool before icing and/or removing from the pan.
- 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
- 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.