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Home By Meal Breakfast

Paleo Sweet Potato Muffins

★★★★★ 23 Reviews Recipe Print
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By: Erin9/24/19

This post may contain affiliate links. Please read my disclosure policy.

paleo sweet potato muffins

These paleo sweet potato muffins combine healthy and simple ingredients like almond flour, almond butter, and sweet potatoes for a quick and easy breakfast or snack option that can be prepped ahead and enjoyed all week!

sweet potato muffin in wrapper

With fall just around the corner (seriously, can you believe we’re already at the end of August), I’ve started to crave one of my favorite fall  combinations: sweet potatoes and almond butter.

Roasting a sweet potato and topping it with almond or peanut butter, yogurt, and fruit is one of my favorite ways to eat it. It’s like sweet potato pie for breakfast! And if you know me at all by now, you know I love when breakfast tastes like dessert.

These healthy, paleo sweet potato muffins have all the flavor of my favorite combination, but can easily be meal prepped and grabbed as you head out the door. 

I love cooking and baking with sweet potatoes and wanted to share another favorite my Paleo Sweet Potato Muffins.

Healthy Sweet Potato Muffins Video

The base of this recipe is almond flour, sweet potatoes, and almond butter, so these muffins are light, fluffy, and slightly sweet. They are healthy enough to be eaten for breakfast, but naturally sweet from the combination of sweet potatoes, maple syrup, and chocolate chips (totally optional, but always a plus in my mind). Totally acceptable to be enjoyed as an afternoon treat.

The best part about these muffins? The recipe comes together in one bowl, and the main ingredients are things you likely have on hand already. 

So go ahead and whip up a batch of these muffins this week. You won’t be disappointed, and you’ll start to crave all the fall flavors we love!

chocolate chips on paleo sweet potato muffin
bite into muffin

Ingredients in Paleo Sweet Potato Muffins

Almond Flour: The secret to making these paleo muffins light and fluffy! And because they are made with almond flour, they are also completely gluten-free.

Sweet Potatoes: The base of this fall treat is also loaded with health benefits. Sweet potatoes are loaded with antioxidants, including beta carotene, which is converted to Vitamin A in the body, Vitamin C, and Potassium.

Almond Butter: A source of healthy fats and protein to help keep you full. I use almond butter here to keep this muffins paleo. If you aren’t paleo, feel free to sub peanut butter or your favorite nut butter.

Maple Syrup: Maple syrup is my favorite unrefined, natural sweetener to use, but it also helps to keep with the fall flavor in this recipe!

Chocolate Chips: Adding chocolate chips to these muffins takes these muffins to the next level. These are the Enjoy Life brand, but are technically not paleo. If you follow a strict paleo diet, Hu Kitchen dark chocolate gems or a chopped up Eating Evolved bar are a great alternative. Chopped walnuts or pecans are also great in these!

overhead of paleo sweet potato muffins

How to Make Paleo Sweet Potato Muffins

One of my favorite things about these paleo muffins is how quick they come together. You’ll need to make sure you have your roasted sweet potato cooked and cooled ahead of time. If you’re in a crunch, you can definitely use canned sweet potato here. Or better yet, roast up some extra sweet potato with your meal prep, and you’ll be ready to go!

Step 1

Start by preheating your oven to 350 F and lining your muffin tin with liners or non-stick spray. While your oven preheats, mix together the mashed sweet potato, almond butter, eggs, maple syrup, and vanilla in a large bowl.

Step 2

In a small bowl, stir together your almond flour, baking soda, salt, and cinnamon. Then, add your dry ingredients to the sweet potato and almond butter mixture and stir to combine. If you’re using chocolate chips, stir them in here!

Step 3

Fill your muffin tins 3/4 of the way full and top with extra chocolate chips if you wish.

Step 4

Bake the muffins for 18-22 minutes, or until toothpick comes out clean when inserted. Allow the muffins to cool in the tin for 10 minutes before transferring to wire rack. Yep – it’s really that easy!

Store your muffins on the counter or in the fridge, with a vented tent of aluminum foil to allow for air circulation.

These muffins can definitely be frozen too! Just place the muffins in an air-tight container and freeze. When you’re ready to eat, let the muffin thaw on the counter for about an hour. It makes busy mornings that much easier!

bite out of sweet potato muffin

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

Here are some other recipes you may like!

  • Healthy Sweet Potato Muffins
  • Paleo Banana Bread Muffins
  • Gluten Free Chocolate Zucchini Muffins
paleo sweet potato muffin
★★★★★ 5 from 23 reviews

Paleo Sweet Potato Muffins

These paleo sweet potato muffins made with almond flour, almond butter, and are naturally sweet from mashed sweet potato and maple syrup. They come together in minutes and are perfect to prep ahead of time so you can grab one on the go for busy mornings. 

Prep: 10Cook: 22Total: 32 minutes
Yield 12 1x
Print Pin it Rate

Ingredients

  • 1 cup mashed sweet potato
  • 1/2 cup almond butter
  • 3 eggs
  • ¼ cup maple syrup
  • 1/2 tsp vanilla
  • 1.5 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chocolate chips + more for topping

Instructions

  1. Preheat oven to 350F and line a muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together mashed sweet potato, almond butter, eggs, maple syrup and vanilla.
  3. In a small bowl, stir together almond flour, baking soda, salt, cinnamon, and nutmeg.
  4. Add dry ingredients to wet ingredients and stir till combined.
  5. Fold in chocolate chips.
  6. Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.
  7. Bake for 18-22 minutes or until toothpick comes out clean when inserted.
  8. Let cool on wire rack after ten minutes in tin. Store on counter or fridge, with a vented tent of aluminum foil so there is some air circulation
Author: ErinCategory: BreakfastMethod: Oven
paleo sweet potato muffin

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Wendy says

    Posted on 11/27 at 10:19 pm

    Made for Thanksgiving weekend: substituted almond butter with baked and chopped almonds, used a medium baked and mashed sweet potato, and did not use any maple syrup. My colleagues enjoyed them! Really appreciate your recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/28 at 10:52 am

      Hi Wendy, so happy you loved them and made them your own! Thanks for your support! 🙂

      Reply
  2. Jane says

    Posted on 3/16 at 9:59 am

    Everyone in my family loves these, including all the picky ones and my 3 year old grandson. I feel like they are a very healthy breakfast and snack as well as being delicious.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/17 at 2:49 pm

      Hi Jane, so glad everyone loved them!!

      Reply
  3. Nicole says

    Posted on 2/27 at 10:05 am

    I can’t believe I haven’t reviewed these yet – these are my favorite muffins ever! I have made them so many times over the past few years. They are DELICIOUS, so easy to make, and I love how they are made with just a few ingredients. I wish I could give this 10 stars!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/28 at 1:52 pm

      Hi Nicole, so happy you loved them so much! Thanks for sharing! 🙂

      Reply
  4. Elsie says

    Posted on 2/23 at 8:09 am

    I made these with date syrup instead of maple syrup and I dropped them onto a greased cookie sheet instead of muffin tins, because I found it easier for prep and cleanup; baked for 18 minutes (12 large muffin tops). They were excellent!! Texture and taste were as good as any muffin I’ve ever had. Thank you!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/23 at 1:21 pm

      Hi Elsie, so happy you loved them and made them your own!

      Reply
  5. Patricia Osawemwenze says

    Posted on 6/21 at 7:54 pm

    Love this receipe so much. I have used zucchini and plaintians and bananas.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/22 at 2:13 pm

      Hi Patricia, so happy you loved it and great idea!!

      Reply
  6. Renee says

    Posted on 2/14 at 9:01 am

    These muffins are a healthy breakfast and a great way to surprise your Valentine!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/14 at 9:58 am

      Hi Renee, so happy you enjoyed them!!

      Reply
  7. rachel lillian lindover says

    Posted on 1/24 at 7:37 pm

    These blew my mind!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/25 at 11:22 pm

      Hi Rachel, so glad you liked them!!

      Reply
  8. Maria says

    Posted on 1/22 at 5:16 pm

    Is there any way these could be made without eggs? What could be substituted besides the ener-gee egg replacer (bleh,don’t like the after taste when using that)?

    Thank you

    Reply
    • Erin says

      Posted on 1/25 at 11:51 pm

      Hi Maria, unfortunately you need eggs for this recipe. Feel free to try any other replacement and let me know if it works.

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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