These paleo sweet potato muffins have a satisfying, cake-like texture and just the right amount of sweetness. They’re gluten-free, grain-free, and dairy-free.
These paleo diet friendly muffins are perfect for tricking picky kids or toddlers into eating something quite nutritious (that tastes like dessert). You can feel good about serving these nutrient dense muffins for breakfast or snack time.
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These muffins call for sweet potatoes that have been cooked, cooled, and peeled. There are several different way you can prepare the sweet potatoes, but my preferred method is to cut them into thick slices (unpeeled), then bake them until they’re tender. Then I allow them to cool before removing the skins (the skins peel off easily after baking). Alternatively you could steam or boil the sweet potatoes until they’re fork tender.
This recipe calls for melted coconut oil, but you can substitute any other mild flavoured oil you prefer. Be sure the coconut oil isn’t too hot when you add it to the batter. (Let it sit for a few minutes after melting to allow it to return to room temperature).
This recipe calls for 5 eggs, which may seem like a lot, but if you’ve ever baked with coconut flour before you’ve probably noticed that it’s extremely absorbent. All those eggs, combined with the coconut flour, gives these muffins their satisfying, cake-like texture.
I included a tablespoon of apple cider vinegar in this recipe because it’s important to include a small amount of acid when using baking soda. The acid, combined with the baking soda, produces carbon dioxide which allows the muffins to rise. You can substitute lemon juice or white vinegar if you don’t have any ACV.
I prefer using dairy-free dark chocolate chips in these muffins, but you can substitute whatever type of chocolate chips you prefer (or omit them altogether). Alternatively you could add some raisins or chopped nuts instead.
These paleo sweet potato muffins are so easy to make. Start by adding everything except the coconut flour, baking soda, and dark chocolate chips to a blender or food processor. This can also be done in a large mixing bowl using an immersion blender to blend everything up.
Once those ingredients are blended to a smooth consistency, transfer that mixture to a large mixing bowl and stir in the coconut flour and baking soda. Be sure not to over mix the batter at this point. Next, you’ll add the dairy-free dark chocolate chips and give it another quick stir.
Using a muffin pan lined with paper liners, divide the batter evenly into 12 muffin cups. If you’d rather not use paper liners, you can use a pastry brush to grease the muffin cups with a bit of melted coconut oil instead.
The last step is to bake these in a preheated oven for 38 minutes. Be sure to allow the muffins to cool before removing from the pan and serving.
You can store these in an airtight container in the fridge for a few days or freeze them for long term storage. I usually toss them in a plastic freezer bag (after they’ve cooled completely) and store them in the freezer. Then I simply leave one on a plate to thaw at room temperature for a couple of hours before serving (or alternatively I defrost one in the microwave if I want it right away).
More gluten-free muffin recipes
- For another easy and delicious muffin recipe, try these buckwheat muffins.
- These chickpea flour muffins are nutritious and freezer-friendly.
- Or try these golden and sweet corn flour muffins.
- These vegan applesauce muffins are easy to make, hearty, and delicious
Paleo Sweet Potato Muffins
- Muffin pans
- Paper muffin liners
- Blender or food processor
- 1 1/2 cups sweet potatoes (cooked, cooled, and peeled)
- 1/2 cup dairy-free dark chocolate chips
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted)
- 5 eggs
- 1 tablespoon apple cider vinegar (or substitute lemon juice)
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- 1 teaspoon baking soda
- Pinch of salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sweet potatoes, maple syrup, coconut oil, eggs, apple cider vinegar, vanilla extract, and salt to a blender or food processor and blend until smooth.
- Transfer the batter to a large mixing bowl and add the coconut flour and baking soda, then mix to combine the ingredients (don’t over mix at this point).
- Add the dairy-free dark chocolate chips and mix once more.
- Using a muffin tray with paper liners, divide the batter evenly into 12 muffin cups.
- Bake at 350 degrees Fahrenheit for 38 minutes.
- Let cool before serving.
- Makes 12 paleo sweet potato muffins.
- Store the muffins in an airtight container in the pantry for a few days or freeze for long term storage.
- Thaw the muffins at room temperature for a couple of hours or defrost in the microwave.