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 picky kids because they’re nutrient dense but taste like a treat. They’re easy to make and freeze well.
What to serve with these paleo sweet potato muffins
If you’re serving these muffins at a brunch party and would like to add another option to the muffin basket, try these delicious vegan raspberry muffins. They’re subtly sweet, moist, and delicious.
Ingredients and substitutions
These muffins are made with 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 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).
These gluten free sweet potato muffins are made with coconut flour and I don’t recommend substituting any other types of flour in this recipe.
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 gluten-free sweet potato 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.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit, then add the sweet potatoes, coconut oil, maple syrup, vanilla extract, and salt to a blender or food processor. 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 grease the muffin cups with a bit of melted coconut oil instead.
The last step is to bake the muffins at 350 degrees Fahrenheit for 38 minutes. Be sure to allow the muffins to cool to room temperature before removing from the pan and serving.
Storage and freezing
You can store these paleo sweet potato muffins in an airtight container in the fridge for up to three days or freeze them for up to six months, then defrost at room temperature or in the microwave before serving.
More gluten-free muffin recipes
- For another easy and delicious muffin recipe, try these vegan buckwheat muffins made with buckwheat flour.
- These muffins made with chickpea flour are nutritious and freezer-friendly.
- Or try these golden and sweet gluten-free corn muffins.
- These vegan applesauce muffins are easy to make, hearty, and delicious
Paleo Sweet Potato Muffins
- Muffin pans
- Paper baking cups
- Blender or food processor
- 1 1/2 cups sweet potatoes (cooked, cooled, and peeled)
- 1/2 cup dairy-free dark chocolate chips (Fairtrade certified)
- 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 baking cups, divide the batter evenly into 12 muffin cups.
- Bake at 350 degrees Fahrenheit for 38 minutes.
- Let cool completely before serving.
- Store these paleo sweet potato muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
- Thaw the muffins at room temperature or in the microwave before serving.
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