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Gluten-Free Sweet Potato Muffins with Vegan Peanut Butter Marshmallow Glaze

Gluten-Free Sweet Potato Muffins with Vegan Peanut Butter Marshmallow Glaze

Sweet potatoes are basically a wonder food; you can even use them to make a healthier twist on the avocado toast trend. But, I'm here to talk about these Sweet Potato Muffins, made with Vegan Peanut Butter Marshmallow Glaze. Because when you forget to buy marshmallow fluff at the grocery store and you're too lazy to run back to pick it up, you have to improvise, right?


 The villains in their proper prison.

Being gluten-free is kinda difficult for me, because I LOVE bread. Like, I would live in a bread cocoon if it were socially acceptable. But, trying out new flours and incorporating gluten-free replacements in muffin recipes has opened up new doors for me—friggin' Blueberry Muffins are delicious without the gluten, and it's so much more fun to experiment. I think it's this mindset that led to me trying out Vegan Marshmallow Fluff.

Yep, that, and a strong sense of laziness.

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So, the thing about this Vegan Peanut Butter Marshmallow Fluff—it's kinda more like a glaze. This is due to the fact that I used a hand mixer during the process, rather than a stand mixer like a normal person would use. Seriously, guys, buy an electric mixer; I felt like a colonial woman.

Thus, because I am weak, my fingers grew tired and I settled for the glaze-version. Trust me: it still tastes like a miracle.

 Hey there little guey. 

Gluten-Free Sweet Potato Muffins with Vegan Peanut Butter Glaze


For the Glaze

  • Combine a can of chickpea water, a 1/2 tsp of Vanilla PB powder, and a few packets of sweetener. Blend until peaks form—or, if you're like me, until your arms get tired and you settle for your best effort.

For the Muffins


  • Preheat oven to 375

  • Combine all dry ingredients in one bowl, mixing until they become one. Do the same to the wet ingredients in another bowl (this includes the mashed sweet potato—don't leave him out, he's sensitive). Bring them together, and stir until combined.

  • Grease a muffin tin and pour these babies in about halfway. The dough should be a little thick, so you might have to press and mold them to get pretty shapes. 

  • Bake for twenty minutes, or until the edges are brown and crispy.

  • Remove from the oven and drizzle with the marshmallow glaze. Boom.

Prep Time: 1 1/2 Hours

Cook Time: 20 Mins

Servings: 15 Muffins


For the Muffins

  • 2 Cups Gluten Free Flour (I used this brand)
  • 1/2 Cup Mashed Sweet Potato
  • 3/4 cup Unsweetened Cashew Milk
  • 1 Vegan Egg Replacement
  • 1 Tsp Cinnamon
  • 2 tsp Baking Powder
  • 1/2 Tsp Vanilla Extract
  • 5 Packets of Stevia

For the Glaze

August Days

August Days

Leave My Love on the Doorstep

Leave My Love on the Doorstep