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!
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.
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!
Ingredients in Paleo Sweet Potato Muffins
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.
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!
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!
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.
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!
Fill your muffin tins 3/4 of the way full and top with extra chocolate chips if you wish.
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!
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!
- Preheat oven to 350F and line a muffin tin with liners or non-stick spray.
- In a large bowl, whisk together mashed sweet potato, almond butter, eggs, maple syrup and vanilla.
- In a small bowl, stir together almond flour, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients and stir till combined.
- Fold in chocolate chips.
- Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.
- Bake for 18-22 minutes or until toothpick comes out clean when inserted.
- 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
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