Almond Flour Sweet Potato Muffins (Flourless)
Developed and tested by Robyn Conley Downs
on Nov 13, 2018 (last updated May 11, 2026) Made with sweet potato puree (canned or homemade), almond flour, and maple syrup, these sweet potato muffins come together in one bowl in 25-minutes. Flourless, naturally gluten free and dairy free, with no refined sugar required!
5 star review
“Wow!! These might be the best muffins my family has ever had! They come together super fast and have converted me from pumpkin to sweet potato.”
– Bethanie
My Favorite Sweet Potato Muffins with Almond Flour
These almond flour sweet potato muffins are the kind of recipe I find myself making when I want something cozy buuuuuut also super easy. The almond flour gives them a moist, tender crumb that holds up for days, while the sweet potato adds natural sweetness and warm color without needing extra sugar, and then the maple syrup ties all the flavors together while adding the perfect amount of sweetness.
Several rounds of testing led to the 1-to-2 ratio of sweet potato puree to almond flour I’m using in these muffins, which keeps the muffins tender without turning wet. Either almond flour or oat flour works in the this recipe, with almond flour producing a richer, denser crumb and oat flour giving a slightly lighter, more cake-like result.
Serve these sweet potato muffins warm with a smear of butter or almond butter (SO GOOD!), alongside coffee for an easy breakfast, or packed for an after-school snack. They keep at room temperature for 2 days, in the fridge for 3 to 4 days, and freeze beautifully for up to 3 months in a sealed bag. And when you want a pumpkin version using the same approach, my almond flour pumpkin chocolate chip muffins are the natural next stop! Or, for another flourless one bowl muffin in the same wholesome family, reach for my one bowl turmeric flourless muffins.
Testing Tips for Flourless Sweet Potato Muffins
- Use orange-fleshed sweet potatoes (Jewel or Garnet) for the warmest color and richest flavor. White or purple varieties work but produce paler, less sweet muffins.
- Let the muffins cool completely in the pan before transferring them! Almond flour holds a lot of moisture and stay fragile until they fully set up.
- If using homemade sweet potato puree instead of canned, drain off any excess liquid before measuring. Wet, watery puree throws off the moisture balance and can turn the muffins gummy in the center.
- If pumpkin pie spice isn’t in your cabinet, swap in 1½ teaspoons cinnamon plus a pinch each of nutmeg, ginger, and cloves. Plain cinnamon alone also works, but you lose the warm depth that pumpkin pie spice brings.
Almond Flour Sweet Potato Muffins (Flourless)
Ingredients
- ⅓ cup melted refined coconut oil, or any neutral flavored oil such as avocado or canola
- 2 large eggs
- 1 cup sweet potato puree, canned or homemade
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Optional Pecan Topping
- ⅓ cup chopped pecans
- 2 tablespoons almond flour
- 1 tablespoon melted refined coconut oil, or any neutral flavored oil such as avocado or canola
- 1 tablespoon pure maple syrup
- Pinch of kosher salt
Equipment
Instructions
Prepare the Muffins
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, sweet potato puree, maple syrup, and vanilla extract.
- Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
Prepare the Optional Topping
- Make the topping my mixing together the pecans, 2 tablespoons almond flour, coconut oil, maple syrup, and salt in a small bowl.
- Spoon 2-3 heaping tablespoons of the batter into a greased or silicone lined 12-cup muffin pan. Top each with a sprinkle of the pecan topping, if using.
- Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool completely in the pan. They are very moist, especially if you use almond flour, and can fall apart if you try to remove them too early.
I wanted to let you know that these are sooooo delish! And super easy. I didn’t have pecans so I used walnuts. Thank you for this recipe! You’re the best and congrats on your new book!
Glad you enjoyed this one, Elizabeth!
Wow!! These might be the best muffins my family has ever had! They come together super fast and have converted me from pumpkin to sweet potato. We made a double batch and they didn’t last two days. We have made them several times since and they go just as fast each time. Thank you for another family favorite recipe!
Bethanie, yay, so happy to hear you and your family are enjoying this recipe! Thank you so much for taking the time to leave a review!
What can used instead of coconut oil. I am on an oil-free diet.
Hi Virginia, hmmmm, I haven’t tried this one without oil or fat, so I’m not sure.
Can you make these with pumpkin purée instead of sweet potato purée?
Hi Cindy, pumpkin puree should work. The muffins will be less sweet, but still tasty. I also have a couple of pumpkin muffins on that site as well if you’re interested!
I might use my pumpkin purée that I’ve been meaning to use instead of the sweet potato purée! Any thoughts?!
Kate, pumpkin should work, it will just yield a slightly less sweet muffin. Here are some of my favorite pumpkin muffin, too!
We all really enjoyed these! They came out great even with a preschooler mixing and adding ingredients haphazardly! I subbed a different topping – I used the last crumbs of a bag of local granola that I didn’t want to go to waste – it was great!
Robyn, yay, so happy these came out. Love the idea of swapping in granola for the topping! Yum!
does honey work instead of maple syrup?
Elle, yes, honey would work as a substitute for this one!
Wondering if you’ve made them with a chia egg instead?
Hi Vikki, I haven’t tried these with an egg substitute so I can’t say for sure. If you give it a try and it works out let us know!
I swapped sweet potato for pumpkin and half the almond flour for hazelnut flour because they are what I had on hand. The muffins were delicious very reminiscent of a pumpkin pie.
Caitlin, so glad to know these work with canned pumpkin. Thanks for the tip! So glad you enjoyed and thanks so much for leaving a review!
Love these so much that I’ve made them rice in two weeks!
Fantastic, Ashley! So happy you’re enjoying this recipes and thanks so much for taking the time to leave a review!
It doesn’t say how many it makes? I’d like to know before I begin…
Hi Dianne, the number of servings always listed at the top of the recipe card (right under the title of the recipe). As listed, this one makes 12 muffins. I hope you enjoy!
Robyn did it again! Easy, healthy and delicious muffin recipe. Loved using sweet potato as a muffin ingredient due to being all pumpkin-ed out. My kiddos are not fans of swt pot so this was an alternate way to make it more appealing, especially when I add mini chocolate chips 🙂
Oh yay, so happy this one was a hit, Angie. Love that you added chocolate chips — smart mama! Thanks so much for leaving a review!
These are probably the best muffins I’ve ever made. I used half almond flour and half oat flour and swapped the oil for butter. Didn’t make the topping but stirred in some chopped pecans. Was a little shy of a cup of sweet potato so topped it off with unsweetened apple sauce in case anyone runs into the same problem. Was a great save and didn’t affect the flavour or the quality of the bake at all as it was only a small amount.
So glad you enjoyed this recipe, Karen! Love the idea of swapping butter for oil — I’ll definitely be trying it that way next time. Thanks so much for leaving a review!