These moist Paleo Sweet Potato Muffins are a great make-ahead and take-along breakfast. They are made with coconut flour and are gluten and grain free!
Preheat the oven to 400°F. Grease or line a muffin pan.
In a medium bowl whisk together coconut flour, optional arrowroot powder, baking powder, cinnamon, pumpkin spice, and salt. In a large bowl beat together eggs, sweet potato puree, coconut oil, maple syrup, vanilla extract, and milk until smooth.
Add the flour mix to the wet mixture and stir until all lumps are gone. Fold in pecan or walnut pieces.
Divide batter into 12 muffin cavities and top each with a nut half. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.
I use a little spatula to help loosen the muffins out of the pan.
Notes
* Make homemade paleo baking powder by combining 1 part baking soda with 2 part cream of tartar** You can use canned sweet potato (pure, not in syrup), but I made my own. For that I boiled half a medium sweet potato until it was quite soft (I could easily pierce it with a knife) and then pureed it in a food processor***Sugar-free monk fruit syrup can be substituted.
Nutrition
Nutrition Facts
Coconut Flour Sweet Potato Muffins
Amount per Serving
Calories
189
% Daily Value*
Fat
14
g
22
%
Cholesterol
62
mg
21
%
Sodium
138
mg
6
%
Carbohydrates
13.3
g
4
%
Fiber
2.8
g
11
%
Sugar
5.8
g
6
%
Protein
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword paleo sweet potato muffins
Tried this recipe?Please leave a comment below! Share a picture on social media with tag #leelalicious !