One-Bowl Flourless Sweet Potato Pie Muffins
One-Bowl Flourless Sweet Potato Pie Muffins are nourishing, packed with flavor, and the perfect naturally-sweetened treat anytime.
A gluten-free, dairy-free, paleo recipe.
Oh man, you guys, are these muffins ever tasty.
Like, seriously delicious.
The inspiration for these sweet little treats came from this recipe for Sweet Potato Casserole, as it’s one of our go-to’s around the holidays, and a reader favorite as well.
But sometimes instead of casserole, you just want a muffin, ya know?
Especially since muffins cook up so quickly, and are perfect for breakfast, as a treat, or to go alongside a steamy bowl of soup or chili.
Yum!
I’ll be honest: I took a serious shortcut in making these muffins by using canned sweet potato puree, and I’m so glad I did.
Look for canned sweet potato puree near the canned pumpkin at the grocery store.
If you can’t find it or prefer to use homemade, simply roast a sweet potato, scoop the flesh, and mash it until a smooth puree forms.
Either way, you’ll end up with a super moist, totally delicious muffin that tastes just like the holidays (without all the work).
I’ve also played around with topping these babies with a few mini-marshmallows, and let me just say, they are a total hit with little kids (and big ones, too).
If you go the marshmallow route, just use a few and place them directly in the middle of each muffin.
Otherwise they’ll spread and end up all over the pan.
Don’t ask me how I know. 🙂
I hope you’ll make these muffins soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some One-Bowl Flourless Sweet Potato Pie Muffins!
recipe & kid friendly adaptations
1 | Invite the kids into the kitchen to help stir the batter, and spoon it into the muffin tin.
2 | Want a nut-free option? Be sure to use oat flour in place of almond, and use sunflower or pumpkin seeds for the topping in place of pecans.
3 | Want to take it over the top? Pop a few mini-marshmallows on top in place of the pecan topping. Just put a few in the middle of each muffin, though, otherwise they’ll spread all over the pan.
this recipe is…
dairy free , gluten free , grain free , mayo free , nut free , paleo , refined sugar free , soy free , vegetarian
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One-Bowl Flourless Sweet Potato Pie Muffins
Ingredients
- ⅓ cup melted coconut oil
- 2 large eggs
- 1 cup sweet potato puree*
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour or oat flour**
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Pecan Topping
- ⅓ cup chopped pecans
- 2 tablespoons almond or oat flour
- 1 tablespoon coconut oil
- 1 tablespoon pure maple syrup
- Pinch of kosher salt
Equipment
Instructions
- 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.
- 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 muffin pan. Top each with a sprinkle of the pecan topping.
- 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).
Notes
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links.
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 recipes, too! 12 Ridiculously Easy, Healthy Pumpkin Recipes
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!