Paleo Sweet Potato Muffins (Gluten-free, Grain-free)

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If you’re looking to have less grains in your diet or just eat more whole foods, this easy paleo recipe will help you with your goals! These sweet potato muffins are indulgent yet nutritious and gluten-free / grain-free / paleo-friendly! The best part is that it all comes together in one step in a food processor (like this one), for minimal prep time and can be frozen for a quick breakfast on the go! This recipe is now an integral part of my meal prep plans.

Fresh out of the oven!

If you do not have a food processor, you can add in a cooked sweet potato to the recipe and mash it in with the other ingredients. I like to cut it into cubes and boil the potato until it is fork tender. If you want to be extra fancy, you can also use oven roasted sweet potatoes!

To make it keto-friendly, I love using this monkfruit-sweetened maple syrup by Lakanto instead of regular maple syrup! This recipe is surprisingly sweet and indulgent with some dark chocolate chips added in. It can definitely double as a healthy and guilt-free paleo dessert!

For added flavor and health benefits, I like to add Blackstrap molasses to my muffins (and almost everything) because of it being a surprisingly high source of iron! An important mineral, especially for plant-based people.

Topped with a couple dark chocolate chips right before baking too! Yum!

Thanks for stopping by to check out the recipe! Let me know how it goes, and I hope you enjoy!

Keto-friendly Paleo Sweet Potato Muffins

Gluten-free, grain-free, paleo, keto-friendly muffins
Prep Time 30 mins
Cook Time 35 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • food processor, optional

Ingredients
  

1 large raw sweet potato, cubed

    1 cup natural peanut butter, well-stirred (or other nut butter)

      4 eggs

        1/4 cup maple syrup (or monkfruit sweetened maple syrup for keto)

          1 teaspoon vanilla extract

            1 teaspoon lemon juice

              1/4 cup coconut flour

                1/2 teaspoon baking soda

                  1/4 teaspoon sea salt

                    3 tablespoons blackstrap molasses (optional)

                      1/2 cup dark chocolate chips (optional)

                        Instructions
                         

                        1. Preheat oven to 350 F. Grease 12 cup muffin pan well.

                          2. In a food processor, add all ingredients except chocolate chips (if using). Process until totally smooth, then mix in chocolate chips.

                            3. Scoop the batter into prepared muffin pan until evenly divided. Bake for 35 minutes or until a knife inserted in center comes out clean.

                              4. Let cool for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

                                Notes

                                If you do not have a food processor, you can replace the raw sweet potato with a mashed, cooked sweet potato and mix it in with the other ingredients. When doing it this way, just reduce the baking time to 25-30 minutes, or until cooked through.
                                These are great frozen! – After muffins are baked, allow to cool and place in a freezer bag. Thaw completely and serve!
                                Keyword breakfast, cake, chocolate, gluten free, grain free, healthy, keto, ketotarian, muffin, paleo, peanut butter, sweet potato, vegetarian

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