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Paleo Sweet Potato Muffins Recipe

February 8, 2018 //  by Rebecca Baron 14 Comments

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This Paleo Sweet Potato Muffins Recipe is nice and easy to make especially if you have leftover sweet potatoes from Thanksgiving or Christmas dinner. There’s so much to love about these muffins. They’re easy to make, versatile, made with healthy ingredients and absolutely delicious. They taste so good I’d never guess they’re healthy!

Other sweet potato muffin recipes I’ve used call for fresh sweet potato. That means peeling, chopping and boiling, and I don’t always have time for all those extra steps. So I decided to do a little experimenting and came up with a recipe that works just as well with canned sweet potatoes. It’s a lot faster, and I actually like the muffins even better.

Paleo Sweet Potato Muffins Recipe {Gluten-Free, Clean Eating, Dairy-Free}

It’s important to buy the right canned sweet potatoes. Many are packed in syrup, so you’ll need to look for the ones packed in water. They often have Splenda added, but that’s not a problem. I just drain the can into a colander, and then rinse the potatoes under a gentle stream of tap water for a minute or two. When I’m done, there’s no sweet taste left and the potatoes are ready to use.

Sweet potatoes usually come in large, 1 lb. 13 oz. cans. I’ve found that after they’re drained and rinsed, cans that size yield two cups of mashed sweet potato. That’s enough for two batches of muffins, so I store half the potato in a plastic zipper bag and freeze it until I’m ready to make more. To thaw the frozen potatoes I either leave them on the counter overnight or defrost them for a minute or two in the microwave.

I’ve also tried this recipe with fresh cooked sweet potato, and it works just as well. If you decide to use fresh, be sure to boil the potatoes until they’re very tender and split easily when cutting with a fork.

Most of the Paleo sweet potato muffin recipes I’ve tried yield muffins that are very soft on the inside, and somewhat delicate to handle. I’d never pack those in a lunch box because I honestly don’t know if they’d make it without smooshing. One of the things I really like about this recipe is the muffins come out firm and sturdy, just like “regular” muffins would. I can pack them in lunches or grab one to go as I’m rushing out the door, and they hold up beautifully.

Paleo Sweet Potato Muffins Recipe {Gluten-Free, Clean Eating, Dairy-Free}

One of my favorite things about this recipe is it uses very little coconut oil. I find that two tablespoons are all I need to make the muffins moist and satisfying because the sweet potato itself acts as an oil substitute. Cutting down the oil saves fat and calories, and helps the muffins have a firm, yummy texture. 

I tried these muffins with several paleo flours. Far and away, I got the best results with Bob’s Red Mill Paleo Flour. It’s easy to find in most grocery stores, and I’ve also purchased it from Amazon.

The Paleo streusel topping makes them look a little fancier and adds a bit of texture and sweetness. I make them with the topping when I want something extra special, but I often skip that step. Trust me, they’re just as delicious without it! Here’s a picture without the streusel topping:

Paleo Sweet Potato Muffins Recipe {Gluten-Free, Clean Eating, Dairy-Free}

I’m not sure if our favorite way to enjoy these muffins is for breakfast, as a snack, or as a slightly sweet bite after lunch or dinner. We love them anytime! The only problem is keeping them on hand because around here they disappear fast. I usually store them in an airtight plastic container in the fridge, but I’ve also found that they freeze well. I like to wrap them individually in plastic or foil and seal them in a zipper bag for freezing. It keeps them fresher, and they’re handy to grab for lunches and snacks on the go.

You may also like these recipes:

Paleo Breakfast Recipes Index for a Great Start to Your Day

My Paleo Granola Muffins

Paleo Pumpkin Muffins with Almond Flour Recipe

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Paleo Sweet Potato Muffins Recipe

Paleo Sweet Potato Muffins Recipe {Gluten-Free, Clean Eating, Dairy-Free}

★★★★★

5 from 4 reviews

There’s so much to love about these sweet potato muffins. They’re easy to make, versatile, made from healthy ingredients and absolutely delicious. They taste so good I’d never guess they’re healthy!

  • Author: Rebecca Baron
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Cuisine: Paleo
Scale

Ingredients

Muffins

  • 2 1/4 Cup Paleo Baking Flour
  • 1 tsp Baking Soda
  • 1 tsp Paleo Baking Powder
  • 1/4 tsp Real Salt *
  • 1 1/2 tsp Cinnamon
  • dash of allspice and/or clove (optional)
  • 3 Eggs
  • 1 Cup Sweet Potato (Mashed)
  • 3/4 Cup Honey
  • 2 Tbsp Coconut Oil
  • 1 tsp Vanilla

Optional Streusel Topping

  • 1/2 Cup Almond Flour *
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Honey
  • Pinch Real Salt *

Instructions

  1. Heat the oven to 350. Grease a 12-space muffin tin with non-stick spray or use paper liners lightly greased with nonstick.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon and optional spices together in a medium bowl.
  3. Whisk the eggs, sweet potato, honey, coconut oil and vanilla together in a large bowl.
  4. Stir the flour mixture into the wet ingredients.
  5. Fill the muffin tins will batter and bake for 20 minutes.
  6. If you’re adding the streusel topping, bake for 10 minutes, add the topping and bake for another 10 minutes. Make the topping by gently working the ingredients together with a fork or your fingers until it sticks together in large crumbs. Sprinkle about half a tablespoon of topping on each muffin.

Notes

The nutritional information includes the streusel topping.

Keywords: Paleo, easy, versatile, healthy

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Paleo Sweet Potato Muffins Recipe {Gluten-Free, Clean Eating, Dairy-Free}

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Reader Interactions

Comments

  1. Gina

    September 28, 2019 at 9:17 pm

    These muffins are absolutely amazing, and my all-time favorite muffin recipe!! For several years, I have kept them stocked constantly in my freezer. I am wondering if you think canned pumpkin would substitute well for the sweet potatoes, as the sweet potatoes in the supermarket are not good currently (and I personally don’t like canned sweet potato)? Thank you for creating so many wonderful, healthy recipes!

    ★★★★★

    Reply
    • Rebecca Baron

      October 4, 2019 at 2:56 pm

      I really don’t know but I think it would be worth a try because canned pumpkin does have a fairly similar texture and flavor profile to fresh sweet potato. I would love to know if you do try how they turn out.

      Reply
  2. Jess

    December 31, 2018 at 12:36 pm

    Is the nutritional info including the streusel?

    ★★★★★

    Reply
    • Rebecca

      January 5, 2019 at 7:58 pm

      Yes. Thanks for asking. I’ll add a note about that.

      Reply
  3. Brenda

    September 15, 2018 at 10:54 am

    Questi about the sweet potatoes. Is it a cup of sweet potatoes mashed or a cup of sweet potatoes cubed and then mashed.

    Reply
    • Rebecca

      September 18, 2018 at 10:39 am

      A cup once they are mashed.

      Reply
  4. Norma

    May 22, 2018 at 10:22 am

    Love finding Paleo recipes that help me be able to eat like other people.

    ★★★★★

    Reply
  5. Katie

    July 27, 2017 at 4:50 pm

    I love streusel anything so I guess I better try this!

    ★★★★★

    Reply
    • heathet

      January 22, 2020 at 12:56 am

      What is paleo baking flour?

      Reply
      • Rebecca Baron

        January 27, 2020 at 11:35 am

        It is a mix of different Paleo flours. You may learn more about it here – https://www.mynaturalfamily.com/paleo-flour-recipes/

        Reply
  6. Toni Doel

    July 23, 2017 at 3:30 pm

    If I can’t find the Bob’s pale flour, can I just use almond flour or would you recommend coconut flour?

    Reply
    • Rebecca

      August 31, 2017 at 2:48 pm

      I’ve only tested the recipe with Paleo flour, but if you can’t find it locally, you can buy it online. I know Amazon sells it here – http://amzn.to/2wlIr4Q. Almond flour may work, but coconut flour definitely would not work very well because it soaks up tons of liquid.

      Reply
  7. Adeline

    June 16, 2017 at 9:20 am

    I’m not sure where to add the water. Does it get mixed with the wet ingredients? Thanks!

    Reply
    • Rebecca

      July 17, 2017 at 9:30 pm

      Um. Well. There isn’t supposed to be any water at all in the recipe. Totally not sure where that came from. Seriously. Can’t believe I did that – but hey, thanks for noticing, so I can fix it so others aren’t confused.

      Reply

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Rebecca Baron of My Natural FamilyHi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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