Healthy Blender Sweet Potato Muffins

These healthy flourless sweet potato muffins are a quick, easy and no mess recipe! Made in a blender or one  bowl, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan, sugar free, dairy free, with a paleo option too! 

Healthy Flourless BLENDER Sweet Potato Muffins- Light, fluffy, and made in one bowl, these moist protein packed muffins are made with NO sugar, NO butter, NO oil and NO grains/flour but 100% delicious- Freezer and kid friendly too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Working on a cookbook while concurrently maintaining this blog means it’s always beneficial to have recipes in the archives…

Like recipes archived from APRIL.

April showers bring May flowers.

April muffins bring forgetfulness.

See, up until this morning, I thought these were pumpkin muffins with a hint of shredded carrots. I had planned to proclaim how we need more orange in our lives and that my pumpkin recipe sharing had gotten a little extreme. It wasn’t until I was scrolling through my photo archives that I saw solo shots of sweet potatoes. 

Healthy Flourless BLENDER Sweet Potato Muffins- Light, fluffy, and made in one bowl, these moist protein packed muffins are made with NO sugar, NO butter, NO oil and NO grains/flour but 100% delicious- Freezer and kid friendly too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Why did I randomly shoot photos of sweet potato? Especially after muffins? 

Oh yeah. These muffins aren’t what I thought they were. 

BAM.

Anyway, sweet potatoes are perfect for today’s muffins because I just realized something is right around the corner- Thanksgiving, Canadian Thanksgiving, and even Christmas

What do these three important days have in common?

Guess.

Guess.

GUESS.

Well, the best things ever. 

LEFTOVERS.

I swear the best part of festive dinners or meals are the leftovers. If you are anything like me, you do two things with them- Stuff them between two slices of bread and make a sandwich (my mum’s classic- leftover roast + mashed sweet potatoes + gravy) or use the mashed sweet potatoes and/or pumpkin in baked goods.

Sweet baked goods.

Healthy Flourless BLENDER Sweet Potato Muffins- Light, fluffy, and made in one bowl, these moist protein packed muffins are made with NO sugar, NO butter, NO oil and NO grains/flour but 100% delicious- Freezer and kid friendly too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Although Thanksgiving is a tradition I’ve only adopted in the last two years, when it comes to the foods served, they aren’t too far fetched from what I typically ate during Christmas down under. Mashed and roasted starches, applesauce, roasted proteins, and of course, an assortment of cakes, pudding, and desserts. The common denominator here is that there were always leftovers. 

ANYWAY.

Now that I seem to be going through mashed starches like a Georgian peach (that makes no sense, but my sister has the Real Housewives of Atlanta blaring in the background), I now look forward to these festive meals…for sandwiches and baking. With many of you guys having some form of celebration or another (or even just a hearty dinner!), keep some mashed sweet potatoes on the side for these delicious blender muffins! 

Healthy Flourless BLENDER Sweet Potato Muffins- Light, fluffy, and made in one bowl, these moist protein packed muffins are made with NO sugar, NO butter, NO oil and NO grains/flour but 100% delicious- Freezer and kid friendly too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

These healthy flourless sweet potato muffins are a quick, no fuss recipe using either one bowl or blender! I prefer using a blender for these, as the ingredients are evenly dispersed, especially with the paleo tested option! Unlike traditional muffins, these healthy sweet potato ones contain no butter, oil, grains (or flour!) or any sugar whatsoever. The best part? You’d never be able to tell, thanks to the combination of sweet potatoes and oat flour or almond flour. They contain TWO hidden vegetables- The sweet potato and some shredded carrots. I guess these are beta carotene salads in muffin form. They make the perfect healthy snack, dessert or even a pre or post workout sweet treat!

These muffins have been tested to provide to options, so let’s quickly go into the two differences. If you opt for the oat flour version, your muffins with be light, fluffy and slightly moist on the insides, yet tender and firm on the outsides. If you go the paleo/grain free route, they may seem a little more sunken in the center, but still be tender on the outside and contrary to most muffins, taste better with age. Regardless of which option you go for, these blender sweet potato muffins are suitable for those following a vegan, gluten free, dairy free, sugar free, paleo and grain free lifestyle! 

HACK! Want a hit of frosting AND protein in one? I’ve got you covered! For those who enjoy a dose of protein in their baked goods, I recommend using the protein frosting (as pictured). I recommend using this vegan protein powder or this casein protein powder, as they hold up the best. If you follow a paleo lifestyle, this paleo protein powder is the one I stand by. If all else fails and you just want frosting, I’ve tried this vegan and gluten free packaged frosting. For my paleo friends, nothing beats whipped coconut cream

All frosting recipes can be found here

Healthy Flourless BLENDER Sweet Potato Muffins- Light, fluffy, and made in one bowl, these moist protein packed muffins are made with NO sugar, NO butter, NO oil and NO grains/flour but 100% delicious- Freezer and kid friendly too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make these healthy blender sweet potato muffins and let’s end with a pun.

Orange you glad I double checked? 

Okay, I shall go now. 

Healthy Blender Sweet Potato Muffins
These healthy flourless sweet potato muffins are a quick, easy and no mess recipe! Made in a blender or one bowl, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan, sugar free, dairy free, with a paleo option too!
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For the oat based version
  1. 2 cups gluten free oat flour (gluten free oats ground into a flour)
  2. 1/2 cup granulated sweetener of choice
  3. 1 T baking powder
  4. 1 tsp cinnamon
  5. pinch sea salt
  6. 1 cup mashed sweet potato
  7. 2 T shredded carrots (optional)
  8. 1 cup dairy free milk
  9. 1 flax egg (can sub for 1 large egg if not vegan)
  10. 1 tsp vanilla extract
  11. 6 T smooth cashew butter (can sub for any smooth nut or seed butter of choice)
For the paleo option
  1. 1/2 cup almond flour
  2. 1 1/2 tsp baking soda
  3. 3 large eggs
  4. 1/4 cup pure maple syrup
  5. 1 cup smooth cashew butter (Can sub for any nut or seed butter)
  6. 1/2 cup mashed sweet potato
Frosting (optional)
  1. Protein frosting
  2. Coconut frosting
Instructions
  1. Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
  2. In a high speed blender, combine all your ingredients and blend until a fine batter is formed. If your nut butter is not smooth enough, you may want to melt it slightly beforehand.
  3. Divide the batter amongst the muffin tin and bake as follows- For the grain free option, you'd need 20-25 minutes (depending on your oven brand). For the oat based version, you'll be looking at 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
  4. Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with frosting of choice.
Notes
  1. Muffins are freezer friendly- If you opt to do that, you are best to do so without frosting.
The Big Man's World ® https://thebigmansworld.com/
More delicious sweet potato recipes? Gotcha covered!

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Take your avocado toast to the next level with this smashed beauty.

Kettle corn on the humble sweet tater? You’ll be grilling like a BOSS!

My sweet, savory and breakfast tooth is dancing over this deliciousness

Wait, this mac n cheese has no cheese but looks even better than the classic! 

Healthy Flourless BLENDER Sweet Potato Muffins- Light, fluffy, and made in one bowl, these moist protein packed muffins are made with NO sugar, NO butter, NO oil and NO grains/flour but 100% delicious- Freezer and kid friendly too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Are you a fan of holiday meal leftovers? 

What is your favorite festive dish? I LOVE my mum’s pumpkin, which she roasts with salt, herbs, and drizzles oil over it- Game changer! 

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Categories:

Clean eating diet food gluten free paleo recipe vegan

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Comments

57 thoughts on “Healthy Blender Sweet Potato Muffins

  1. I make Chipotle Pumpkin Cranberry Turkey Enchiladas for Alex’s and my main Thanksgiving meal, but basically it is a dish that is made with leftovers. So I just skip the main step, lol.

  2. Love how you make it so easy to use up those leftovers that would be hard to use otherwise. I would never imagine that this had sweet potatoes and carrots. 🙂 Using up those leftovers from Thanksgiving is not always easy, but this would make it easier!

  3. Oh, I am all about some leftovers! In fact, we often purposefully make too much food for Thanksgiving with the idea of having leftovers for days. Wait. Did I say days? I meant weeks. 🙂 Great use of sweet potatoes here! Also, I haven’t heard much from Panda these days. Update please! In fact, just have Panda write a guest post on TBMW!

  4. My GOD, there is nothing better than Thanksgiving leftovers, unless you eat everything on the table that holiday night! LOL! But sweet potatoes never fail to win me over. I don’t think that’s much of a surprise to you! 😉

  5. Yeah sure your sister has the Housewives on in the background. I know you’re glued to that screen too. 🙂

    Look at you doing recipes in advance…I made a Tomato Salad a couple weeks ago that I photographed for NEXT summer. Ha!

  6. YES to leftovers!! Because that means we can eat them cold and everyone knows that’s the best way to eat anything 😉 Cold roasted veggies are seriously life. I prefer them that way to when they first come out of the oven… mostly because I don’t have to worry about burning the crap out of my mouth 😆

  7. You had me at this: ‘beta carotene salads in muffin form’ – Anything in muffin form, yes please. I opt for chicken and eggs muffins soon.
    Let’s celebrate Thanksgiving together this year, yes? I have no clue how to, so we can just randomly cook recipes together and talk gossip while at it.

  8. I’d even roast and mash a sweet potato just for making those muffins. Because there are only two ways to eat leftovers for me:
    a) cold (preferably for breakfast)
    b) chopped up and fried in a pan with a holy lot of cheese

  9. These worked out well and my 14mo seems to like them. I feel like maybe it’s a little heavy on the nut butter though – I feel like having twice as much nut butter as sweet potato is a bit unbalanced. But they worked well.

      1. Sweet! Thanks! I totally didn’t see that and we are paleo for many reasons not the least of them the facts that my middle child is allergic to all grains – thanks for the recipe!

  10. Any chance i can make the paleo version with egg subs? We are oat, wheat and egg free. I do bake with almond flour but muffins are tricky!

  11. Hi, I love your recipes. I noticed a lot of your oat version recipes call for flax egg while your almond/coco flour recipes require egg. I am eating grain free but am allergic to eggs…do you have any recipes that use almond/coco flour and some sort of egg substitute or can I just sub with flax egg? Thanks!

  12. Hi Arman, Can you use Agave instead of maple and almond flour instead of oats? I have not made any sweets but I can now make low carb. Thank you so much. Take care.

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