Can I use canned sweet potato puree instead of fresh?

Yes, absolutely. If you are short on time, using canned sweet potato puree is a perfectly fine substitute. Just make sure it's 100% sweet potato and not a pie filling.

Do I have to use almond butter?

Almond butter is used here to keep the recipe paleo. If you don't need the muffins to be paleo, you can certainly substitute it with peanut butter or your favorite natural nut or seed butter.

Can I use a different flour?

This recipe was developed specifically for almond flour, which gives it its unique texture. Substituting other flours like coconut flour or wheat flour would likely require significant adjustments to the liquid and other ingredients. I recommend sticking to almond flour for the best results.

How should I store the leftovers?

Once fully cooled, store the muffins in an airtight container. They will keep at room temperature for a few days or in the refrigerator for up to a week. For fridge storage, loosely cover the top with parchment or foil before closing the lid to allow some air circulation.

Can these muffins be frozen?

Yes, they freeze very well. Place cooled muffins in an airtight freezer container or bag. Thaw them on the counter for about an hour before enjoying.

What if I don't have maple syrup?

Maple syrup adds moisture and a specific flavor profile. While it's the recommended sweetener, you might be able to use another liquid sweetener like honey or agave in a pinch, though the flavor will be slightly different.

Do I have to add chocolate chips?

No, the chocolate chips are optional. The muffins are delicious even without them. You could also substitute them with chopped nuts like walnuts or pecans for added texture and flavor.

Easy Paleo Sweet Potato Muffins (Healthy & Moist)

Description

These Paleo Sweet Potato Muffins are incredibly moist, perfectly spiced, and packed with satisfying flavor! They are quick to prepare and make a delightful healthy treat or simple on-the-go breakfast!

Ingredients

1 cup (240 grams) mashed sweet potato
1/2 cup (120 grams) almond butter
3 (150 grams) large eggs, at room temperature
1/4 cup (60 ml) maple syrup
1/2 teaspoon (3 ml) vanilla extract
1 1/2 cups (170 grams) almond flour
1 teaspoon (5 grams) baking soda
1/4 teaspoon (1 gram) salt
1 teaspoon (2 grams) cinnamon
1/4 teaspoon (0.5 grams) nutmeg
1/2 cup (90 grams) chocolate chips, plus more for topping

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 12-cup muffin tin. You can use paper liners or coat the tin cups with non-stick spray.
Get a large bowl. Put the mashed sweet potato, almond butter, eggs, maple syrup, and vanilla into the bowl. Whisk these wet ingredients together until they are smooth and well combined.
In a separate small bowl, mix together the almond flour, baking soda, salt, cinnamon, and nutmeg. Stir these dry ingredients until they are evenly distributed.
Pour the dry ingredient mixture into the large bowl with the wet ingredients. Stir everything gently until just combined. Do not overmix the batter.
Carefully fold in the chocolate chips using a spatula. Make sure they are distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups. Fill each cup about three-quarters full. Sprinkle additional chocolate chips on top of each muffin before baking if you like.
Place the muffin tin in the preheated oven. Bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin tin for about 10 minutes. Then, carefully remove the muffins from the tin and transfer them to a wire rack to cool completely.

Notes

Cooling and Storage: Let the muffins cool fully on a wire rack before storing. Keep them in an airtight container. You can store them on the counter at room temperature for a few days, or in the refrigerator for up to a week. If storing in the fridge, place a piece of parchment paper or aluminum foil loosely over the top before closing the lid slightly to allow some air circulation.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 14g
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg