A cozy winter breakfast, these Sweet Potato Muffins are made with nutritious ingredients and bake up light and fluffy. My favorite addition to these muffins is pecans, but add chocolate chips or a crumble topping if you’d prefer! Add these delicious gluten free muffins to your collection.
Love healthy muffin recipes? We do too! Try these popular Buckwheat Blueberry Muffins, or a sugar free Double Chocolate Muffin.
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Healthy Gluten Free Muffins
I have the perfect recipe to use up leftover baked sweet potatoes from holiday cooking!
These muffins are so delicious, I even came up with a simple way to make sweet potato puree in my Instant Pot.
They are pillowy-soft, perfectly spiced, and kept moist with the sweet potato.
These muffins have a natural sweetness from the sweet potatoes, and are spiced similarly to pumpkin spiced baked goods. Pecans are a natural match, similar to my Healthy Sweet Potato Casserole!
To keep these sugar free, I used monk fruit sweetener. Low glycemic coconut sugar is a great way to keep these paleo and healthier also!
Top these however you’d like — chopped pecans, mini chocolate chips, pumpkin seeds, or a Pecan Streusel topping are all great additions!
What You’ll Need
- Sweet Potato Puree (make by in the oven with this baked sweet potatoes tutorial, or make instant pot sweet potatoes)
- Eggs
- Apple Cider Vinegar
- Coconut Oil (melted), can sub avocado oil
- Vanilla
- Almond Flour
- Arrowroot Powder (tapioca flour is a good sub)
- Monk Fruit Sweetener or Coconut Sugar
- Baking Soda, Baking Powder, and Sea Salt
- Cinnamon, Ginger, and freshly grated Nutmeg
Optional Pecan Streusel Topping
- Pecans
- Almond Flour
- Monk Fruit Sweetener or Coconut Sugar
- Coconut Oil
- Cinnamon
How to Make Sweet Potato Muffins
Step 1: In a medium sized mixing bowl, combine the almond flour, arrowroot powder, sweetener of choice, baking soda and powder, salt, and spices. Whisk to combine and set aside.
Step 2: In a larger mixing bowl, add the sweet potato puree, melted coconut oil, eggs, vanilla and apple cider vinegar. Tip: If your sweet potato puree is cold, then mix the wet ingredients well before adding the melted coconut oil, to prevent it from chilling and clumping.
Sweet Potato Puree is easiest to make in an Instant Pot. Otherwise, use Baked Sweet Potatoes.
Step 3: Add the dry ingredients into the sweet potato mixture, and stir just until no dry ingredients remain.
Step 4: Scoop the muffin batter into a muffin pan. Either coat each muffin cavity generously with coconut oil, or use parchment liners. This muffin batter needs to fill or slightly overfill the muffin cups. This recipe was developed to make 12 large muffins in a standard sized muffin pan, so use all of it, even if it seems to be overfilling the cups.
Step 5: If desired, top the muffins with chopped pecans, chocolate chips, or a pecan streusel topping (recipe included).
Step 6: Bake muffins for 32-35 minutes, or until the centers are fully set and the tops have begun to brown. If using the streusel, which will burn in this amount of time, bake the muffins for 20 minutes, then cover with foil and return to the oven for an additional 20 minutes.
How to Make a Paleo Streusel Topping
Step 1: Into a small bowl, add almond flour, chopped pecans, and sweetener of choice. Optionally, add cinnamon and a pinch of sea salt.
Step 2: Drizzle melted coconut oil into the dry ingredients, and stir to for a crumble topping. Use 1 teaspoon per muffin.
How to Store Leftovers, Freezing, and FAQ
Wrap muffins or store in an air tight container. Store in the refrigerator for up to 5 days, or freeze muffins for up to 3 months. Allow muffins to defrost at room temperature prior to reheating and serving.
Can I use uncooked grated sweet potato in these muffins?
This recipe will not work with uncooked sweet potato. The sweet potato puree is a large part of the batter. Make sweet potato puree quickly using an instant pot!
Can I make these muffins with pumpkin puree?
No, pumpkin puree will not work in place of sweet potato puree in these muffins. Pumpkin puree has a lot more water. Try these Healthy Pumpkin Chocolate Chip Muffins instead!
Other Paleo Sweet Potato Recipes
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Healthy Sweet Potato Muffins
Equipment
- Parchment Muffin Liners
Ingredients
- 1 1/2 cups almond flour
- 6 tablespoons arrowroot
- 1/2 cup monk fruit sweetener or coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger powder
- freshly grated nutmeg to taste, optional
- 2 cups sweet potato puree
- 3 eggs whisked
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar *helps the muffins rise
Streusel Topping
- 1/2 cup pecans chopped
- 2 tablespoons almond flour
- 2 tablespoons monk fruit sweetener or coconut sugar
- 1/2 teaspoon cinnamon
- pinch sea salt
- 2 tablespoons coconut oil melted
Instructions
- Preheat oven to 350º F.
- In a medium sized mixing bowl, combine the almond flour, arrowroot powder, sweetener of choice, baking soda and powder, salt, and spices. Whisk to combine and set aside.
- In a larger mixing bowl, add the sweet potato puree, melted coconut oil, eggs, vanilla and apple cider vinegar. Tip: If your sweet potato puree is cold, then mix the wet ingredients well before adding the melted coconut oil, to prevent it from chilling and clumping.
- Add the dry ingredients into the sweet potato mixture, and stir just until no dry ingredients remain.
- Scoop the muffin batter into a muffin pan. Either coat each muffin cavity generously with coconut oil, or use parchment liners. This muffin batter needs to fill or slightly overfill the muffin cups. This recipe was developed to make 12 large muffins in a standard sized muffin pan, so use all of it, even if it seems to be overfilling the cups.
- If desired, top the muffins with chopped pecans, chocolate chips, or a pecan streusel topping (recipe included).
- Bake muffins for 32-35 minutes, or until the centers are fully set and the tops have begun to brown. If using the streusel, which will burn in this amount of time, bake the muffins for 20 minutes, then cover with foil and return to the oven for an additional 20 minutes.
Streusel Topping
- Into a small bowl, add almond flour, chopped pecans, and sweetener of choice. Optionally, add cinnamon and a pinch of sea salt.
- Drizzle melted coconut oil into the dry ingredients, and stir to for a crumble topping. Use 1 teaspoon per muffin.
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