Healthy Sweet Potato Muffins
These easy, healthy sweet potato muffins are made with almond flour or oat flour and come together quickly in just one bowl with canned or homemade sweet potato puree. A tender, delicious muffin you’ll want to make again and again!
About These Healthy Sweet Potato Muffins
Allow me to introduce you to the best healthy sweet potato muffins!
Made with oat flour or almond flour, these gluten free, flourless sweet potato muffins are super moist, tender, and absolutely satisfying.
These sweet potato muffins are also refined sugar free, with just a touch of natural sweetness from maple syrup.
Like my super popular gluten free pumpkin bread, and gluten free pumpkin muffins, these oat flour sweet potato muffins are also naturally dairy-free, but you’ll honestly never notice because they are just so fluffy and delicious.
Plus, they are made in just one bowl, so you don’t need any special equipment, plus prep and clean up is a breeze!
In place of traditional flour, this recipe uses almond flour or gluten free oat flour, making these quick sweet potato muffins flourless, but still completely delicious.
Canned sweet potato is also used as an easy way to add a healthy hit of vegetables, and also replace some of the oil found in traditional baking recipes.
Tip: You can of course use fresh sweet potato puree if you have that one hand, too!
Process & Tips
These sweet potato muffins are so easy because they use canned sweet potato and can be made in just one bowl!
If using oat flour, you can purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online.
Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
Tip: Make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms.
How to Store & Freeze Sweet Potato Muffins
Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.
Past 4 days you’ll want to freeze any leftover muffins, so feel free to stash them in the freezer in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
Ingredients & Substitutions
Refined coconut oil: Unrefined coconut oil will work, though it will make the sweet potato muffins taste a bit more like coconut. You can also substitute any neutral flavored oil such as avocado or canola.
Eggs: I haven’t tested this recipe with flax eggs or vegan egg replacer, so if you try it let me know how it turns out! Check the comments for notes from others who have experimented with making these egg free.
Canned sweet potato puree: Makes this recipe super easy, but fresh, cooked, pureed sweet potato will also work.
Almond flour: Be sure to use almond flour, not almond meal for this recipe.
Gluten free oat flour: Buy pre-made gluten free oat flour, or make your own!
Pumpkin pie spice: Look for pumpkin spice on the spice aisle near the cinnamon. You can use cinnamon if you can’t find or don’t want to use pumpkin spice.
Tip: The pecan topping is super yummy but also completely optional, so feel free to skip it if you want a more classic healthy sweet potato muffin.
This Recipe Is…
Healthy Sweet Potato Muffins
- 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, or gluten free oat 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, or gluten free oat 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
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 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, 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.