Healthy Sweet Potato Muffins (with Chocolate Chips)

Why You’ll Love These Sweet Potato Muffins

Recently, I’ve been getting several requests for nut-free baking recipes from my readers. I totally get it. It’s really hard to find desserts or baked goods that are grain-free and nut-free at the same time. I think it’s because almond flour is very easy to work with in paleo baking, so you’ll find it often in recipes.

Well, I got to work as soon as I heard this feedback and I decided to make these Paleo Sweet Potato Muffins that are completely nut-free and so delicious!

For this healthy muffin recipe, make sure not to substitute with yams. Some think that they are the same, but a true yam is starchier and not as sweet. It’s more like a potato than a sweet potato. It might work in this recipe, but the flavor will be off. So make sure to use sweet potatoes!

Hope you love these delicious and fluffy muffins. It’s such a great way to use up leftover sweet potatoes and these muffins can be enjoyed any time of the day!

Ingredient Notes

• mashed sweet potatoes: If you have raw, fresh sweet potatoes and want to cook them fast, just boil them whole for 20 minutes. Cool, peel, then mash. Canned sweet potato puree will work in a pinch– just make sure it has no added sugar or other additives. 
• eggs
• pure maple syrup: Honey will also work!
• coconut oil
• vanilla extract
• coconut flour: Almond flour, oat flour, wheat flour, or any other flour won’t work for this recipe. Coconut flour acts very differently from most flours.
• ground cinnamon
• baking soda
• sea salt
• dairy-free chocolate chips: These paleo chocolate chips are great for baking!

How to Make Sweet Potato Muffins

This is an easy and yummy chocolate chip sweet potato muffin recipe made with coconut flour and mashed sweet potatoes. The moisture and the natural sweetness of the sweet potatoes provide such a wonderful texture and flavor to these healthy nut-free muffins. The crunchiness of the chocolate chips pairs perfectly with the moist and fluffiness of the muffins, so I recommend that you don’t skip out on them!

Step-by-Step Instructions

These sweet potato muffins are incredibly easy to make. All it takes is mixing all the batter ingredients together, then baking in the muffin tin.

Step 1: Preheat oven to 400 degrees F and line a 6-cup muffin tin with non-stick muffin liners. In a large mixing bowl, add the wet ingredients: mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla extract. Stir together until smooth.

Step 2: Add the dry ingredients: coconut flour, cinnamon, baking soda, and sea salt. Whisk in the large bowl until the muffin batter is smooth.

Step 3: Stir in chocolate chips. If you want chocolate chips on top of the muffins, only stir in 1/4 cup to the batter. Use the other 1/4 cup to sprinkle on top of the muffins before baking.

Step 4: Evenly divide the batter into the prepared muffin tin. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.

Step 5: Cool on a wire rack for 10 minutes at room temperature before enjoying. *For sweeter muffins add 2 tbsp of coconut sugar to the batter OR sprinkle each muffin with coconut sugar after you bake them.

They really are such easy and healthy nut-free muffins that make a hearty and yummy breakfast or a snack. They keep really well in the refrigerator too!

Expert Tips

• If you don’t have mashed sweet potatoes on hand, the quickest way to cook them is to boil them whole in water for about 20 minutes. Cool, peel, and mash with a fork to use in this sweet potato muffin recipe. You’ll probably only need one large sweet potato for this recipe, depending on the size. 
• Make sure to use non-stick muffin liners so they peel off easily without sticking. You can also generously grease the muffin pan with coconut oil if you don’t have liners on hand.
• I wouldn’t recommend any substitution for coconut flour. Coconut flour works very differently and is much more absorbent than other grain-free flour.
• These healthy nut-free muffins aren’t too sweet, but if you prefer them sweeter, you can add 2 tbsp of coconut sugar to the batter or top the muffins with it after you pull them out of the oven.
• If you want chocolate chips on top of the muffins, only mix half of the chips into the batter and use the other half to top the muffins before baking.
• It might seem like you have too much batter, but it will rise just enough that you have 6 round muffins with a delightful fluffy texture. I’ve made this recipe several times and the batter has never overflowed out of the muffin cups.
• To make mini muffins, grease your mini muffin pan, then scoop the batter into each muffin cup. Bake for 10-12 minutes at 400 degrees F.
• While I did not test flax eggs in this recipe, it should work if you want to make vegan muffins. Swap the 3 large eggs for 3 flax eggs. 
• I don’t recommend using yams for this recipe, as they will yield a starchier, more potato-y flavor. Make sure to choose sweet potatoes. 

Storage Tips

You can store the leftovers in an airtight container in the fridge for up to a week. They are delicious cold, and even better toasted for a few minutes in the oven!

More Delicious Recipes

• Keto Lemon Blueberry Muffins (Paleo, Grain Free)
• Paleo Lemon Poppy Seed Muffins
• Paleo Apple Muffins with Bacon
• Mini Paleo Sweet Potato Tarts
• Paleo & Vegan Chocolate Sweet Potato Pudding