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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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  1. Overseas momma says

    Posted on 1/20 at 11:06 am

    Amazeballs! As per a comment above, I replaced the nut butter with pure tahin. I then replaced the maple syrup with pure silan (date honey) though less than called for. I used dark chocolate chips.. these are sooo delicious and my 3 yo gobbled them up. With the amazing nutrition of the tahini and sweet potatoes.. and the almonds, silan.. there are great snacks!!!! Glad I found your blog!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/20 at 2:40 pm

      Hi! I am so happy you enjoyed them and made them your own! Thanks for sharing and for your kind words!

      Reply
  2. Patricia Osawemwenze says

    Posted on 12/13 at 11:58 am

    Love this recipe so much. I have used bannas ,zucchini, chia seeds and unsweetened coconut and raisin. Love this recipe!!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/14 at 2:20 pm

      Hi Patricia, I am so glad you enjoyed them!

      Reply
  3. Jasmine Ward says

    Posted on 9/9 at 12:03 pm

    Just popped these in the oven with my toddler.. Kind of scared because I watched the video afterward, which shows coconut oil.. But I didn’t see that in the recipe anywhere. Hoping for the best, lol! 😂

    Reply
    • Jasmine Ward says

      Posted on 9/9 at 12:15 pm

      Ok.. Watching the video again and it’s very different than the recipe.. So maybe I’m okay? Will find out shortly!

      Reply
      • Veronica Rudolph says

        Posted on 9/23 at 2:24 pm

        You’re right Jasmine! I noticed that almond butter and vanilla were not used in the video! Did they turn out? They turn out terrific as written. My fave paleo sweet potato muff recipe with or without chocolate chips.

  4. Jeanne says

    Posted on 7/24 at 11:45 am

    One of my go to muffins.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 7:36 pm

      Hi Jeanne, so happy these are part of your baking routine. 🙂

      Reply
  5. Krystal says

    Posted on 7/18 at 12:21 pm

    I am super excited! My first time baking a gluten-free anything! They are amazing! Even my children enjoyed them!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 8:15 pm

      Hi Krystal! So happy to hear you experimented with gluten-free and everyone loved the muffins! 🙂

      Reply
  6. Robin says

    Posted on 7/16 at 10:38 am

    LOVE these muffins. I have made so many versions of this recipe and all of them have been so delicious. I’ve used sweet potato, apple sauce, banana, and combos of all three. I add 1 cup of raisin instead of the chocolate chips. They are always moist and delicious. The recipe makes exactly 12 muffins when filled about 3/4 in the tin. This is definitely my go to recipe for snacks. Thank you Erin for publishing this!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 9:44 pm

      Hi Robin, so happy you loved the muffins and added your own touch and variations!!

      Reply
  7. cassandra diaz says

    Posted on 5/11 at 9:05 pm

    PERFECTION! SO fluffy, not dense and amazing for our kiddos, the 1 year old has been tearing them up!

    My idea was to try and make them savory to go with dinner/breakfast, so
    We omitted the maple syrup and vanilla. Then subbed the nutmeg for ginger and added a little salt on the top to make it more savory.
    LOVED it, and I can only imagine what it would taste like sweetened!

    If I have an idea or need a recipe, YOU are the first that I come to! For so may reasons, but mostly because of the time and energy you spend perfecting each recipe, I trust it (especially with our limited ingredients in these crazy times!) I figured I should finally leave reviews (it was my NY resolution haha!)

    Reply
    • Erin says

      Posted on 8/4 at 10:54 pm

      Hi Cassandra! I am thrilled to hear you and your kids all like the muffins and made them your own!

      Reply
  8. Debra P. says

    Posted on 4/10 at 4:03 pm

    These muffins were the best muffins I’ve ever made! I’ll make them again and again. Did not use the chocolate chips but instead put dark brown sugar on the tops and baked. FABULOUS!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 9:18 pm

      Hi Debra, I am thrilled you love the muffins!! Thanks for the kind words! 🙂

      Reply
  9. Adriana says

    Posted on 4/6 at 11:14 am

    Loved this recipe and total success with my 9 year old as well 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 10:29 pm

      Hi Adriana, thanks for your kind words! So happy you both enjoyed them!

      Reply
  10. Katie says

    Posted on 3/28 at 7:52 pm

    Made these as a bread instead and it is so so good!! The sweet potato gives it the perfect texture and the chocolate chips add the perfect touch of sweetness.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/6 at 9:50 pm

      Hi Katie, i love that you made them your own and enjoyed it!! 🙂

      Reply
  11. Stephanie says

    Posted on 3/3 at 7:17 pm

    So good! This recipe is definitely a keeper!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/9 at 7:58 pm

      Hi Stephanie, thanks for your kind words! I am thrilled you enjoy them!

      Reply
  12. Katie says

    Posted on 1/26 at 11:54 pm

    These muffins are my favorite. I changed a few ingredients though because I was out of the original ingredients.
    I used tahini in place of almond butter, and half a banana in place off 1 egg. They were incredible.

    Reply
    • Erin says

      Posted on 8/10 at 9:47 pm

      Hi Katie, thanks for your kind words! I am so happy you enjoyed them and made them your own!! 🙂

      Reply
  13. Sarah says

    Posted on 1/24 at 10:27 am

    These are absolutely delicious! My mother is doing a sugar-free month so I swapped apple sauce in for the maple syrup. The muffins came out moist and so fluffy. Should’ve added more cinnamon because of removing the flavor of maple syrup, but so good! And takes under 30 minutes to prep and bake, which is a major win

    ★★★★★

    Reply
    • Erin says

      Posted on 8/10 at 9:57 pm

      Hi Sarah! Thank you for your kind words! I am so happy you made them your own!!

      Reply
  14. Ash says

    Posted on 1/24 at 4:53 am

    What can you sub almond flour with? Its very hard to find almond flour in Australia! They seem to only have almond meal which never ends up being the same! Thanks 🙂

    Reply
    • Erin says

      Posted on 8/10 at 9:57 pm

      Hi Ash! I have only tried this recipe with almond, but you can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out! 🙂

      Reply
  15. Amy says

    Posted on 1/20 at 11:39 am

    I made these twice now. Love them❤ I used Trader Joe’s Montezuma’s Absolute Black dark chocolate because it doesn’t have any sugar. I was pleasantly surprised that it worked so well, the sweetness from the maple syrup was enough. I’ve thrilled my daughter told me about you. With my food allergies I haven’t had any desserts or treats for years. I’ve tried several of your recipes and now have cookies and muffins for me❤?

    ★★★★★

    Reply
    • Erin says

      Posted on 8/11 at 8:22 am

      Hi Amy! I am so happy you love them so much and that makes me so happy!! 🙂

      Reply
  16. Vivian says

    Posted on 12/17 at 4:41 pm

    My doctor recently recommended I try paleo to reduce inflammation so I have been searching for and trying new recipes. This one is a keeper. Can I freeze these muffins? Too many for me to eat within a short time. Thanks!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/12 at 2:55 pm

      Hi Vivian, thanks for your kind words! Yes you can definitely freeze these or half the recipe. Let me know how they come out for you! 🙂

      Reply
  17. Jordan says

    Posted on 10/28 at 10:53 am

    These are absolutely amazing! Husband approved who hated sweet potatoes! They are incredibly moist, fluffy, and packed with great flavor! I felt like I was biting into a fall cozy muffin perfect in the morning with coffee or evening with some warm tea. Win you nailed it as always, packing them with wholesome ingredients and great flavor!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/17 at 9:24 am

      Hi Jordan! Thanks for your kind words!! I am so happy you both enjoyed them so much! Thanks for all your support!!

      Reply
  18. Chelsey Helleksen says

    Posted on 10/8 at 12:14 pm

    I am totally obsessed with these. I was mind blown when I first took a bite. I baked my sweet potatoes extra long, until they were caramelized, so that made my muffins a little more sweet using those in this recipe (which I loveee). I also only baked my muffins for 16 minutes since I live in higher elevation and I like my baked goods a little underdone. I think they are perfect. I brought one to my coworker and he wanted the recipe immediately. Thank you Erin for the amazing, healthy recipes!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/17 at 3:13 pm

      Hi Chelsey, thanks for your kind words!! I am so happy you enjoyed them and happy he liked them too! Thanks for all your support!

      Reply
  19. Kathleen says

    Posted on 10/6 at 8:38 pm

    OMG! These are delicious! I left out the chocolate chips (want them for breakfast) added walnuts and some orange zest. Fluffy and moist!
    Thanks!!!

    Reply
    • Erin says

      Posted on 8/17 at 3:16 pm

      Hi Kathleen, I am so happy you love them and made them your own!!

      Reply
  20. Tom says

    Posted on 9/24 at 8:18 am

    These are soft, moist, and simply delicious!

    ★★★★★

    Reply
    • Emily says

      Posted on 10/15 at 7:10 am

      These are so so good! The sweet potato is subtle and brings a nice flavor. This was such an easy recipe and they came out perfectly from the oven!

      ★★★★★

      Reply
      • Erin says

        Posted on 8/17 at 2:53 pm

        Hi Emily! I am so happy to hear that! Thanks for your kind words!

    • Erin says

      Posted on 8/18 at 3:07 pm

      Hi Tom! I am so happy you enjoyed them!

      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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