Grain-Free Sweet Potato Muffins
Just the right amount of sweet and all kinds of soft and fluffy, these Grain-Free Sweet Potato Muffins will become the star at your breakfast table. Naturally sweetened and mixed entirely in your blender or food processor, they couldn't be easier to make or more family-friendly.
It is no secret that I'm a bit of a muffin fangirl. Especially grain-free muffins. And if they are easy to make, then those muffins are my new favorite thing. Muffins are just the perfect make-ahead, already-portioned-out-for-me breakfast and lunch box accompaniment and I pretty much always have a batch in my fridge or freezer.
But since my family eats a lot of muffins, finding new muffin recipes that really impress my clan can be a bit tricky. Especially grain-free muffins. If you are a seasoned grain-free goer like myself, than you know that grain-free baked goods can sometimes have a heavy or dense texture that puts people off and I have experimented through many failed recipes trying to find the perfect fluffy muffin recipe.
But, guys...... I have found a unicorn of a grain-free muffin recipe in these Grain-Free Sweet Potato Muffins. They are the perfect level of natural sweetness from the sweet potatoes and honey/maple syrup but are made light and fluffy from the protein-rich eggs that are whipped to perfection in your food processor or blender. Muffin baking doesn't get any easier than these beauties....or tastier.
Looking for other grain-free muffin recipes that will make your family weak in the knees? Try Flourless Peanut Butter Muffins
Makes 9 muffins
- 3/4 cup cooked sweet potato, peeled and packed into measuring cup
- 5 eggs
- 1/2 cup coconut flour
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1/4 cup honey
- 1/4 cup coconut milk
- 1 tsp baking soda
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped walnuts for topping (optional)
- Preheat oven to 400F and line a muffin tin with 9 cupcake liners.
- Combine all ingredients except for the walnuts (if using) in a high-speed blender or food processor. Run until mixture has a smooth and even consistency.
- Portion out between lined muffin tins.
- Bake for 15-18 or until a toothpick inserted into the center of a muffin comes out clean.
- Cool completely before enjoying and store in fridge for up to 5 days.