Sweet Potato Blueberry Muffins
Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.
Blueberry muffin madness
Okay, this one was one for the books.
Serious deliciousness going on here.
I wasn’t exactly sure how my experiment was going to work out, but it was epic!
I was craving a healthy-oatmeal-like-blueberry-muffin, but I’m waaaaay into baking with sweet potatoes, as you probably know by now, so I went with it!
I swapped the oats and flour for sweet potato, added in all the other good stuff, and topped it off with bluebs.
After popping them into the oven and waiting anxiously to stuff my face with muffins, they finally came out…
Then we wait for them to cool….
Or did we?
Nope, we didn’t!
I’m not that patient- that’s my sister. 🙂
I couldn’t wait, okay!
Don’t judge the crumbly muffin on my face, I had to taste test- it was for the job!
Btw, I do suggest waiting, because they were a bit crumbly straight out of the oven, but after I waited a bit and by the time seconds came around, they were all good man.
Really, really, really good!
Like, I-want-to-eat-them-all-by-myself-good. 🙂
In the spirit of impatience, I forgot to get any real pictures, so these are just some crappy pictures off my phone, yikes!
But, you guys all went crazy for the recipe when I showed you a preview earlier, so I figured why not give the people what they want?
So, here we are- crappy pictures and all.
(They taste really good though, if that counts?)
For this recipe, I like to use this stainless steel muffin pan.
Happy breakfast-going to you all!
- 1 medium white sweet potato
- 2 large eggs
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons tapioca flour
- 2 tablespoons golden flax meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup blueberries fresh
| Info |
| Cook Time | 50 minutes |
| Prep Time | 5 minutes |
| Servings |
muffins
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
- Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
- Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
- Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.
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Nutrition Facts
Sweet Potato Blueberry Muffins
Amount Per Serving
Calories 227
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 195mg
8%
Potassium 20mg
1%
Total Carbohydrates 31g
10%
Dietary Fiber 6g
24%
Sugars 17g
Protein 5g
10%
Vitamin A
98%
Vitamin C
6%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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39Comments
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Is there a way to make this egg free? I am wondering if you think an egg sub would work. Like a flax egg or gelatin egg. Thanks!
Kathleen
Hi Kathleen, I don’t think so- they really help to hold them together. You could try a flax egg, but I’m not so sure it would go over very well…
Hi – I feel like I can see something green inside the muffin in your photograph, but nothing on the ingredients list is green. Is there zucchini in the muffin? They look fantastic, btw… ☺️
Hi! There isn’t anything green in these- promise! It might be the lighting on the blueberries. 🙂
These sound so good!!!! I don’t have to be GF, can I sub regular flour or almond flour for the coconut, tapioca and flax meal? I know that would change the proportions a bit. Any guidance would be appreciated! I can’t wait to try these!
Hi Amy, hmmm… good question, I’m not really sure. Regular flour would be my best bet for a sub and I’m not sure what the portions would be or how it would turn out. Keep me posted if you try it!
Can I use frozen blueberries? It looks delicious. I’m doing the AIP diet, but I was able to reintroduce eggs but have not tried flax seed.
I think frozen blueberries would work just fine! 🙂
Hi Kaylie – is the sweet potato cooked before cutting into rounds or is this raw?
Hi Christina, the sweet potato is raw when you cut it into rounds- it’s totally raw until it’s cooked with the rest of the ingredients. 🙂 Enjoy!
Hello, is the sweet potato raw or cooked?
Hi Oulla, it goes in raw and comes out cooked once you bake it with the rest of the ingredients. 🙂 Enjoy!
Where would I find the muffin holders that you have
Hi Laurie, it’s this one: https://amzn.to/2W5h0Y4
Do you think it’s possible to make this as a bread instead? I’m in between muffin tins, but really want to make these! Thanks!
Hi Ericka, that should work! That was actually my original thought for this recipe 🙂
If the muffins taste half as good as the batter they are going to be delish!
Yay!!
Hi, do you think I can use a garnet sweet potato inteast of a white sweet potato?
Hi Nathalie, that should work, but I haven’t tried it to be for sure.
Love your blog! Just wanted to say that I’ve tried many of your ‘sweet potato flour’ recipes using psyllium husk powder as an egg sub and it typically works really well if you can’t eat eggs!
That’s great to hear, thank you Addriana!
hello 🙂 what is the desired weight of the sweet potato? I’m not sure what medium is. thans!
Hi Christina, I don’t have the weight of the sweet potato, but you can see the video for size reference if that helps? https://www.instagram.com/p/BuMLWCKHhYs/
Hi Christina! These look and sound AMAZING!! Wondering if it would be possible to make these sugarless, without the maple syrup. Have you tried?
Hi Christina, There were amazing! I did have a question….do you peel the potato or just slice into rounds?
Wondering if I could leave out the flax meal and have it still work?
Hi Kristen, that should work okay… maybe sub it with chia seed flour?
I love love these! I bring them for my work travel for breakfast. Is the serving size 1 muffin in the nutrition facts?
Thank you Annie, that is great to hear! Yes, serving size is one muffin and same for nutrition info.
Hello! I was looking at your nutritional facts and wondering if that’s the amount for just one muffin?
Hi Amanda, that is correct. 🙂
these look delicious! I am planning to make these today.. Wondering if anyone has tried adding banana? wether its blended to the batter or mixed in as slices? My banana trees have given me so many bananas that i want to add them to everything 🙂
is Flax see optional? Is there a sub? also are there any subs for the Tapioca flour?
Yes, you can sub arrowroot for tapioca and ground chia seed for flax. 🙂
I have sweet potato that is already cooked. Can I use my cooked sweet potato for these? They look so good.
Hi KrisAnn, it depends on how the sweet potato was cooked- if it was baked, it should work okay, but if it was steamed, there would be too much water content.
Hi Kaylie, is it possible to sub date paste for the maple syrup in this recipe?
Yes, that should work!