These paleo sweet potato muffins are flourless, gluten free and healthy. They are made with steamed sweet potato and loaded with dark chocolate chips. This easy sweet potato muffin recipe is a kid favorite - great for breakfast or snacking.
How do I not have a sweet potato muffin recipe on my blog yet?!
I guess it was worth the wait because these paleo sweet potato muffins are something else. Soft, tender and lightly sweetened with maple syrup, this healthy muffin recipe is perfect as a side to breakfast or an afternoon snack.
My kids love them, I love them - it's a win-win!
This recipe for sweet potato muffins is flourless, which is possible do the combination of sweet potato, almond butter and eggs. In addition, this recipe is paleo friendly, gluten free and dairy free.
Why You'll Love these Paleo Sweet Potato Muffins
- paleo friendly - no refined sugar, no flour, no vegetable oils
- gluten free - these are flourless sweet potato muffins
- dairy free - made without milk and butter
- healthy - a great breakfast muffin
- kid and toddler approved - all my kids loved these paleo muffins
Ingredients
Here's what you need to make these paleo sweet potato muffins:
- sweet potato - steamed, cooled and mashed
- eggs
- almond butter - unsalted, unsweetened
- maple syrup
- vanilla extract
- cinnamon
- baking powder - I make my own paleo baking powder
- baking soda
- salt
- dark chocolate chips
Sweet Potato
I used white sweet potato for this recipe. White sweet potatoes are slightly drier and less sweet than red/orange sweet potatoes.
Because of their drier texture, I prefer them for this sweet potato muffin recipe. That being said, you may use orange/red sweet potatoes as a replacement. Just be aware that the texture may be slightly different and the muffins will have a deeper, darker color.
How to Make Sweet Potato Muffins
These sweet potato muffins can be made in a bowl, blender or food processor. I used my food processor for this recipe, but have tried them in a bowl too. Here's what you need to do:
Prepare Sweet Potatoes
Before making the muffins, prepare the mashed sweet potato. To do this, wash the skin of a large sweet potato, slice off the tips of each end and then cut the sweet potato into cubes. Place the potato cubes in a steamer pot and steam until tender.
After steaming, cool the sweet potato and then mash it with a fork or potato masher. I did not remove the skin, but you can if you want.
Preheat Oven
Next, preheat your oven to 350 degrees F and line a muffin tin with 12 silicone baking cups.
Make Muffin Batter
Place the mashed sweet potato, eggs, almond butter, maple syrup and vanilla in your food processor and blend until smooth. Then, add in the cinnamon, baking powder, baking soda and salt. Blend again until smooth.
Lastly, add in the chocolate chips. Pulse a few times to disperse them throughout the batter.
Scoop the batter into the lined muffin pan. Each muffin slot should be filled about ¾ the way full, making 12 muffins.
Bake the Muffins
Place the sweet potato muffins in the oven and bake at 350 degrees for 15-20 minutes. When done, the muffins should have nice rounded tops and be firm in the middle.
Cool the muffins for 5 minutes in the baking pan. Then, remove them from their silicone liners and cool them on a wire cooling rack.
Storage
These flourless sweet potato muffins need to be kept in an air-tight container in the fridge. They will last well up to one week.
Frequently Asked Questions
What type of sweet potatoes are best for making sweet potato muffins?
I prefer white or Japanese sweet potatoes for this recipe because they are slightly drier than red/orange sweet potatoes and I like their flavor better. That being said, any variety will work.
How do you make mashed sweet potato?
For this recipe, I recommend steaming the sweet potatoes then mashing them. Simply cube a large sweet potato (no need to remove the skin) and then steam it in a steamer pot until tender. Let the sweet potato cool to room temperature, then mash it with a fork or a potato masher.
Is it healthy to bake with sweet potato?
Yes! Sweet potatoes are great for baking. They are a nutritious whole food and an excellent alternative to flour.
More Paleo Muffin Recipes
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Paleo Sweet Potato Muffins (Gluten Free, Flourless)
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 1 dozen muffins 1x
Description
These paleo sweet potato muffins are gluten free, flourless and dairy free. They're healthy enough for breakfast or perfect for a toddler friendly snack.
Ingredients
- 1 cup mashed sweet potato (230g)*
- 3 large eggs
- ½ cup almond butter (unsalted, unsweetened)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup dark chocolate chips
Instructions
-
Preheat your oven to 350 degrees F and line a muffin tin with 12 silicone baking cups.
-
Place the mashed sweet potato, eggs, almond butter, maple syrup and vanilla in your food processor** and blend until smooth.
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Add in the cinnamon, baking powder, baking soda and salt. Blend again until smooth.
-
Add in the chocolate chips. Pulse a few times to disperse them throughout the batter.
-
Scoop the batter into the lined muffin pan. Each muffin slot should be filled about ¾ the way full, making 12 muffins.
-
Place the sweet potato muffins in the oven and bake at 350 degrees for 15-20 minutes. When done, the muffins should have nice rounded tops and be firm in the middle.
-
Cool the muffins for 5 minutes in the baking pan. Then, remove them from their silicone liners and cool them on a wire cooling rack
Notes
*I used white sweet potatoes. For the mashed sweet potato: wash the skin of a large sweet potato, slice off the tips of each end and then cut the sweet potato into cubes. Place the potato cubes in a steamer pot and steam until tender. After steaming, cool the sweet potato and then mash it with a fork or potato masher. I did not remove the skin, but you can if you want.
**I made this batch of sweet potato muffins in a food processor, but you may also use a blender or mix the ingredients by hand.
Katie
My family and I LOVE these sweet potato muffins and we hope you all do too! Enjoy!
Nancy Barwick
Mine are a bit too moist. Wondering how they will do in the fridge in air tight container. Thanks
Katie
Did you use white sweet potatoes? White sweet potatoes are slightly drier than red/orange sweet potatoes.
Mary
Hi! My kiddos loved these!! I used red sweet potatoes and the consistency turned out fine! They taste wonderful too! I just baked them a couple minutes longer, so for about 22 minutes!
A
Solid recipe. Love the texture. I left out the chocolate chips and definitely should've added more cinnamon and salt to compensate.
Katie
So glad you liked them!
Christina
Hi Katie, recently my daughter could re-introduce sweet potato into her AIP and low carb diet. So apart from steamed, baked and roasted potatoes, this recipe has given us another option! The muffins are so moist and delicious, you’d never even know there was sweet potato in them! We can only get the orange potatoes here, but the muffins turn out absolutely fine. Thank you for another lovely (and nutritious) recipe. 😊
Celeste
I’ve made these a few times. The original recipe was not my cup of tea; however, in theory it seemed that it should be so yummy so I fiddled with the recipe a bit on my second try. I used Japanese sweet potato, omitted the chocolate chips and substituted with Justin’s chocolate macadamia nut butter, then I added some additional warming spices - a smidge of cumin and a stronger smudge of cayenne. In my opinion they turned out delicious.
(I’ve also done a version with flaxmeal that were successful)
Katie
Your version sounds amazing! Thank you for sharing 🙂