Lighter Sweet Potato Muffins
These easy, lightened up 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 Sweet Potato Muffins
Allow me to introduce you to the best nourishing 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 dose 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 nourishing sweet potato muffin.
This Recipe Is…
Dairy FreeGluten FreeNut FreePaleoVegetarian
Healthy Sweet Potato Muffins
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, 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
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 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.
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!