Almond Flour Sweet Potato Muffins (Flourless)

These healthy almond flour sweet potato muffins come together in one bowl with maple syrup. Flourless, gluten free, dairy free, moist and tender!

Course Breakfast, Muffins, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword easy, gluten free, healthy, muffin, one bowl, quick, sweet potato, sweet potato muffins

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 303

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

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

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.

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.