Paleo Sweet Potato Muffins: Moist Grain-Free Recipe

This Paleo Sweet Potato Muffins recipe is simple and quick—especially handy if you have leftover sweet potatoes from Thanksgiving or Christmas. These muffins are versatile, made with wholesome ingredients, and absolutely delicious. They taste so good you wouldn’t guess they’re healthy.

Many sweet potato muffin recipes call for fresh sweet potatoes, which means peeling, chopping, and boiling. To save time I experimented and found that canned sweet potatoes work just as well. Using canned potatoes speeds things up and, in my experience, produces muffins I like even more.

When selecting canned sweet potatoes, choose those packed in water rather than syrup. Some cans contain artificial sweeteners; draining into a colander and rinsing the potatoes under a gentle stream of water for a minute or two removes any added sweetness so the potatoes are neutral and ready to use.

Large cans (about 1 lb. 13 oz.) typically yield two cups of mashed sweet potato after draining and rinsing, which is enough for two batches of muffins. I usually freeze half in a zipper bag for later. To thaw, leave it on the counter overnight or defrost for a minute or two in the microwave.

If you prefer to use fresh sweet potatoes, the recipe works equally well—just be sure to cook them until very tender so they mash smoothly.

Many Paleo sweet potato muffins turn out soft and fragile, making them difficult to pack for lunches. One advantage of this recipe is that the muffins bake up firm and sturdy, similar to conventional muffins. They hold up well in lunch boxes and are easy to grab when you’re headed out the door.

These muffins use very little coconut oil—just two tablespoons—because the sweet potato itself provides moisture and richness. Reducing the oil cuts calories and fat while helping the muffins maintain a satisfying, firm texture.

I’ve tested several Paleo flours and consistently get the best results with a commercial Paleo baking flour blend. That type of blend tends to be easy to find in grocery stores and produces a reliable texture in these muffins.

The optional Paleo streusel topping adds a bit of texture and sweetness and makes the muffins look fancier. I add it when I want something special, but the muffins are equally delicious without it.

These muffins are great for breakfast, a snack, or a lightly sweet treat after a meal—we enjoy them any time. They tend to disappear quickly, so I store them in an airtight container in the refrigerator or freeze them individually wrapped in plastic or foil inside a zipper bag. That keeps them fresh and makes them convenient to grab for lunches or snacks on the go.

Recipe

Paleo Sweet Potato Muffins Recipe

5 from 4 reviews

Author: Rebecca Baron
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 servings
Category: Breakfast
Cuisine: Paleo

Description

These sweet potato muffins are easy to make, versatile, and made with wholesome ingredients. They deliver great flavor and a satisfying texture while keeping the recipe simple.

Ingredients

Muffins

2 ¼ Cup Paleo Baking Flour
1 tsp Baking Soda
1 tsp Paleo Baking Powder
¼ tsp Real Salt
1 ½ tsp Cinnamon
Dash of allspice and/or clove (optional)
3 Eggs
1 Cup Sweet Potato (mashed)
¾ Cup Honey
2 Tbsp Coconut Oil
1 tsp Vanilla

Optional Streusel Topping

½ Cup Almond Flour
1 Tbsp Coconut Oil
1 Tbsp Honey
Pinch Real Salt

Instructions

Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper liners lightly greased with nonstick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and any optional spices.
In a large bowl, whisk the eggs, mashed sweet potato, honey, coconut oil, and vanilla until combined.
Stir the dry ingredients into the wet ingredients until just combined.
Fill the muffin cups with batter and bake for 20 minutes.
If adding the streusel topping, bake for 10 minutes, add the topping, then bake an additional 10 minutes. To make the streusel, gently work the almond flour, coconut oil, honey, and salt together with a fork or your fingers until it forms large crumbs. Sprinkle about ½ tablespoon of topping on each muffin before the final bake.

Notes

Nutritional information provided includes the streusel topping.