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-tos 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
gluten-free, dairy-free, mayo-free, nut-free option, grain-free, soy-free and paleo
Tools to Make One-Bowl Flourless Sweet Potato Pie Muffins
Almond Flour or Gluten-Free Oat Flour
Pin the Image Below To Save One-Bowl Flourless Sweet Potato Pie Muffins to Pinterest for Later!
One-Bowl Flourless Sweet Potato Pie Muffins
- Yield: 12 muffins 1x
Description
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.
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
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
*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.
**Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
I highly recommend using silicone muffin liners or a good muffin pan for these recipe to ensure the muffins come out easily.
Invite the kids into the kitchen to help stir the batter, and spoon it into the muffin tin.
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.
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.
