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+ servings
Seven muffins arranged on a white plate.
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5 from 1 vote

Paleo Sweet Potato Muffins

These paleo sweet potato muffins are dairy-free, gluten-free, and grain-free.
Prep Time15 mins
Cook Time38 mins
Total Time53 mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 213kcal


  • 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.


Serving: 1Muffin | Calories: 213kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 157mg | Potassium: 159mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2458IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg