Moist and fluffy Almond Flour Sweet Potato Muffins made grain-free, refined sugar-free, and paleo friendly. These healthy treats have the best texture and are warmly-spiced to perfection!
You know how I am about my sweet potato treats. Between my Sweet Potato Brownies, Double Chocolate Sweet Potato Bread, and Sweet Potato Chocolate Cake, I couldn’t possibly need anything more.
Until, that is, these almond flour sweet potato muffins came into the picture.
Born out of desperation for a warmly-spiced treat, I whipped up this recipe using all wholesome ingredients for a feel-good snack. It is grain-free, dairy-free, refined sugar-free and great for folks with multiple dietary restrictions, barring a nut allergy.
The best part is they are perfectly sweet with lovely texture and can easily be customized too. The recipe makes 9 large muffins, and you can easily make a double batch if you’re using them for meal prep.
If you’re in the mood for a chocolate adventure, make my Double Chocolate Sweet Potato Muffins.
Let’s discuss the wholesome ingredients for this easy recipe! The great news is you can find the full list of ingredients at most major grocery stores.
Ingredients for Almond Flour Sweet Potato Muffins:
Sweet Potato: The reason we’re all here! We need ⅔ cup of sweet potato flesh, which is roughly one medium-sized sweet potato. I use yams or orange skin sweet potatoes, but any kind of sweet potato works.
The natural sweetness of the sweet potato allows us to bake a delicious muffin without a lot of excess sugar.
Almond Flour: Taking the place of regular all-purpose flour, we need finely ground almond flour. In addition to a light and fluffy texture, almond flour adds healthy fats, fiber, and plant-based protein to the muffins.
Tapioca Flour: While you can absolutely make these muffins with almond flour only, using a portion of tapioca flour generates a fluffier texture because it adds some starch. I recommend this addition for the best results! Arrowroot flour also works here.
Eggs: A couple of eggs help the batter rise into a marvelous consistency.
Pure Maple Syrup: The sweetener here! I prefer using pure maple syrup because it is less refined than cane sugar, and it imparts a subtle maple flavor which pairs nicely with the warm spices. For me, the muffins are just the right level of sweetness.
Avocado Oil: Added for some richness for optimal flavor. Swap it for melted coconut oil or butter if you’d like.
Pure Vanilla Extract: A splash of vanilla makes everything taste more luxurious! Nevertheless, if you don’t keep it on hand, you can skip it.
Fresh Ginger: Providing a lovely kick of spice, which gives us the impression we’re enjoying a cozy treat, fresh ginger adds subtle heat and impossible-to-replace flavor.
Pumpkin Spice (or Cinnamon): A combination of ground cinnamon, ground nutmeg, cloves and allspice, pumpkin pie spice brings a lovely array of warm spices. Swap it out for ground cinnamon if you prefer.
Baking Powder: The leavening agent here, baking powder helps the muffin batter rise and bake evenly.
Sea Salt: Salt enhances all of the flavors and makes the muffins taste sweeter without the need for added sugar.
Recipe Customizations:
- Omit the tapioca flour and use 2 ½ cups of almond flour.
- Add ⅔ cup of chopped walnuts or pecans for a nutty crunch.
- Mix in ⅔ cup of chocolate chips if you’re in for a good time.
Now that we’ve covered the basic ingredients, let’s make these gluten free sweet potato muffins!
How to Make Sweet Potato Muffins:
Cook the sweet potato according to your preferred method. I like to microwave mine for the fastest approach. To do so, wash the sweet potato well, then wrap it in a wet paper towel and place it on a plate. Microwave for 5 minutes per side, or until the potato is very tender.
Allow the potato to cool completely before using it in the recipe. I refrigerate mine until it is chilled. Once chilled, remove the skin and mash the flesh using a potato masher or a fork. Measure out ⅔ cup of sweet potato puree to add to the recipe.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 9 paper liners.
Mix the mashed sweet potato, eggs, pure maple syrup, avocado oil, vanilla extract, and grated ginger in a large bowl until the wet ingredients are well combined.
In a separate bowl, mix together the almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until the dry ingredients are combined.
Pour the dry ingredients into the bowl with the wet ingredients, and mix well.
Fill the muffin holes all the way up with the sweet potato muffin batter.
Bake on the center rack of the preheated oven for 20-25 minutes, or until the tops are golden brown and the muffins are fully cooked.
Muffins have the best texture when they have an internal temperature of 190 to 205 degrees F. To check for doneness, insert a digital thermometer into the center of a muffin.
Transfer the muffin pan to a wire rack and allow them to cool completely in the muffin tin.
If you try peeling off the muffin liners when they are still warm, you’ll lose some of the muffin to the paper. For this reason, I recommend waiting until they are room temperature before eating.
I love them warmed up with butter or almond butter smeared in the center.
Storage Options:
- Room Temperature: Store the muffins in an airtight container or a zip lock bag on the counter for up to 3 days.
- Refrigerator: Keep muffins in a sealed container in the refrigerator for up to 1 week.
- Freezer: For longer storage, freeze muffins in a freezer bag for up to 2 months.
And that’s it!
The next time you’re looking for a healthy muffin recipe to warm your belly and soul, whip up these paleo sweet potato muffins.
If you love baking homemade muffins, also try out some of my other reader favorites.
More Healthy Muffin Recipes:
- Almond Flour Cranberry Orange Muffins
- Cottage Cheese Muffins
- Oatmeal Peanut Butter Banana Muffins
- Almond Flour Chocolate Zucchini Muffins
- Banana Oat Muffins
Enjoy these spiced sweet potato muffins for breakfast or an afternoon snack alongside a mug of coffee or tea!
Almond Flour Sweet Potato Muffins Recipe
Equipment
Ingredients
- ⅔ cup mashed sweet potato
- 2 large eggs
- ½ cup pure maple syrup
- 2 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 tsp fresh ginger peeled and grated or finely minced
- 2 cups finely ground almond flour
- ⅓ cup tapioca flour*
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp sea salt
Instructions
- Cook the sweet potato according to your preferred method. I like to microwave mine for the fastest approach. To do so, wash the sweet potato well, then wrap it in a wet paper towel and place it on a plate. Microwave for 5 minutes per side, or until the potato is very tender.
- Allow the potato to cool completely before using it in the recipe. I refrigerate mine until it is chilled. Once chilled, remove the skin and mash the flesh using a potato masher or a fork. Measure out ⅔ cup of sweet potato puree to add to the recipe.
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 9 paper liners.
- Mix the mashed sweet potato, eggs, pure maple syrup, avocado oil, vanilla extract, and grated ginger in a large bowl until the wet ingredients are well combined.
- In a separate bowl, mix together the almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until the dry ingredients are combined.
- Pour the dry ingredients into the bowl with the wet ingredients, and mix well.
- Fill the muffin holes all the way up with the sweet potato muffin batter.
- Bake on the center rack of the preheated oven for 20-25 minutes, or until the tops are golden brown and the muffins are fully cooked.
- Muffins have the best texture when they have an internal temperature of 190 to 205 degrees F. To check for doneness, insert a digital thermometer into the center of a muffin.
- Transfer the muffin pan to a wire rack and allow them to cool completely in the muffin tin.
Notes
Nutrition
Frequently Asked Questions
Yes! Feel free to use 1 2/3 cup of your favorite gluten free flour blend. I don’t recommend replacing the almond flour with coconut flour, as coconut flour requires more liquid and eggs, which would call for a whole new recipe.
Not all GF flours work as a 1:1 replacement for almond flour, so let me know in the comments below which one(s) you’re intending to use.
Yes! If you do so, use 1/2 cup of canned pumpkin puree instead of 2/3 cup, as pumpkin puree contains more liquid than mashed sweet potatoes.
I typically have very little luck with all egg replacers in grain-free recipes. In my experience, egg-free almond flour recipes turn out very dense with a raw consistency in the middle.
Nevertheless, if you have an egg allergy and are willing to experiment, I recommend using flax egg. To do so, mix 2 tbsp ground flax seed mixed with 6 tbsp water, and allow it to sit for 15 minutes, stirring occasionally. I also recommend using 1 1/2 cups of almond flour and 2/3 cup of tapioca flour, as the extra starch will help in getting a good rise.
