Sweet Potato Paleo Muffins

My girlfriends and I are always sharing recipes with each other, especially when we create something with no butter, sugar, or flour that still tastes amazing. These paleo sweet potato muffins are exactly that – and yes, they really are that orange.

I made a few revisions to the original recipe and was delighted by the delicious flavour that held up despite my tweaks. They’re the perfect on-the-go breakfast but also hit the sweet spot for afternoon coffee, a combo that’s quickly become a daily essential for me. Most satisfying will be revealing to your friends just how healthy they are.

Sweet Potato Paleo Muffins (makes 9 – revised from Carrots n Cake)

3/4 cup mashed sweet potato
1/2 cup shredded carrot
1/2 cup grated apple
1/2 cup shredded coconut
1/2 cup raisins
1/4 cup chopped dried figs
1/2 cup chopped walnuts
3/4 cup almond flour
1/8 cup maple syrup (or honey)
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp. baking powder
2 eggs


1. Preheat oven to 350 F (175 C).

2. Mix everything together in one large bowl.

3. Grease muffin tin with coconut oil or use paper liners. Divide batter into 9 muffin tins.

4. Bake for about 30-35 minutes, until muffin is cooked through and the top is golden. Remove from oven and let stand for 10 minutes.

5. Remove muffins and let cool on a baking rack. Store in an airtight container, I would probably keep these in the fridge since there is no fat to preserve them.

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  • Thanks for sharing. I love recipes that use ingredients which are not for baking on the first sight! I’ll try to adapt it to be vegan 🙂

    x Aurora

    • Jessica

      Blend 2 tbsp flax seeds with 6 tbsp water to substitute 2 eggs.

      • Thank fou very much for the trick Jessica 🙂

  • Andy

    I’m trying this at home this weekes, this looks so delicious! I’ve been trying to switch to paleo or semipaleo for so long, hope this recipe will help with my sweet tooth.
    Andy at http://savoreachbite.blogspot.com/

  • These look and sound absolutely delicious, I can’t wait to try them!

    Beth xo.


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    simply mouthwatering…

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  • Vibeke

    Can’t wait to try this receipt. Last time I tried to make this, they never finished and got under cooked..

  • I’m always on the lookout for healthy recipes and these muffins look so delicious! I can’t wait to try out this recipe. Thanks for sharing!


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  • Lyndsey Patton

    What could I substitute for egg and coconut and still get the protein (egg allergy here)?

    • You could do a flax egg – Blend 2 tbsp flax seeds with 6 tbsp water to substitute 2 eggs!

    • Protective Mother

      I was allergic to eggs until I was treated with NAET, see http://www.naet.com for a practitioner near you.

  • Debbie Day

    Made these this morning — double batch, hoping they would be as delicious as I imagined! Definitely a healthy, very moist muffin — delicious with a cup of tea or coffee! My kids will eat this for a quick breakfast coupled with a hard boiled egg and fruit.

  • Claire Speed

    I am on strict AIP, could I swap the almond flour for coconut or tapioca flour?

  • ardar

    That apple cinnamon one is delicious!


  • Candice Robinson

    Are you able to freeze these muffins? Any recommendations on how to store them in the freezer? Thank you

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  • Rachel May Wibberley

    Silly question. But…..the mashed sweet potato: you cook it first, right??

    • Georgina

      Did you find the answer to this?? I have the same question!

  • sadie

    Hi there ! Do you think you could swap the almond flour for cassava flour??

  • FJ

    Do you know calories per muffin?