Healthy Flourless Sweet Potato Muffins

A healthy, light and fluffy muffin recipe with a hidden vegetable inside- A sweet potato! These flourless sweet potato muffins need only one bowl and are packed full of protein, fiber and take less than 25 minutes to whip up- Naturally gluten-free, vegan and sugar-free, it’s the perfect healthy snack to enjoy, especially this festive season!

Healthy Flourless Sweet Potato Muffins recipe- Hands down, the BEST sweet potato muffins you'll ever eat- You won't even know they are healthy! NO butter, oil, white sugar or flour! {vegan, gluten free, sugar free}

Hello Potato(es).

Ha, I’m in an odd mood today. Must be the oven fumes.

It’s that time for our monthly roundups (I had to word that in a very intricate way)

I’m not going to be that cliche blogger who says “OMG you guys. It’s already November! Let’s start throwing Candy Canes at people and getting ready to plan New Years Eve.”

No. 

Yes, it’s November.

Yes, months go by fast.

C’EST LA BLOODY VIE.

Healthy Flourless Sweet Potato Muffins recipe- Hands down, the BEST sweet potato muffins you'll ever eat- You won't even know they are healthy! NO butter, oil, white sugar or flour! {vegan, gluten free, sugar free}

Hi guys, I’ve just had breakfast and coffee and I’m in a better frame of mind. 

This month we went the sweet potato route and I must admit- It’s growing on me in recipes. I’ve really enjoyed the extra sweetness it provides, whilst having a similar texture of pumpkin. This is a ‘win-win’ in my book- It means I can cut back on some of the added natural sweeteners I’d have planned to incorporate (honey, agave, maple syrup, Alexis’s Splenda). It also provides a much more visually appealing color over pumpkin. 

Lindsay shares these sweet potato protein brownies and I feel like doing a Crossfit class for them….tomorrow. 

Sweet Potato Protein Bars 4

Alexis shares these sweet potato enchiladas and I kind of want to hi 5 her with a slab of bacon…tomorrow. 

vegan-enchiladas-5

Sarah shares these black bean chipotle stuffed sweet potatoes and I pretty much want to become vegetarian now…until tomorrow. 

Black Bean Chipotle Stuffed Sweet Potatoes _

Kylie shares these sweet potato stacks with maple vanilla bean bacon and I just can’t….Until tomorrow. 

sweet potato stacks-3

Julia shares these sweet potato homefries which makes me want to never eat a sweet breakfast again…until tomorrow. 

sweet_potato_home_fries_2

And here is my offering- The healthy flourless sweet potato muffins!

Healthy Flourless Sweet Potato Muffins recipe- Hands down, the BEST sweet potato muffins you'll ever eat- You won't even know they are healthy! NO butter, oil, white sugar or flour! {vegan, gluten free, sugar free}

These healthy flourless sweet potato muffins need only one bowl and just 25 minutes to whip up- You actually have no excuses not to make this. They are the perfect snack or healthy treat to have on hand and even the perfect festive treat this holiday season! These moist, fluffy and delicious muffins are packed full of fiber (thank you, sweet potato), are flourless (I heart you, oats) and have some healthy fats thrown in for good measure (nut butter/coconut oil- You pick!)

HACK! I know some of you guys are looking to reduce your sugar intake or follow a sugar free diet- This CAN be made completely sugar free- Simply swap out the coconut palm sugar with a granulated sub sweetener of choice!

Healthy Flourless Sweet Potato Muffins recipe- Hands down, the BEST sweet potato muffins you'll ever eat- You won't even know they are healthy! NO butter, oil, white sugar or flour! {vegan, gluten free, sugar free}

Make these healthy flourless sweet potato muffins and save me a seat at your Thanksgiving table.

I’ll bring these muffins, minus the hungry and coffee-less persona. 

Healthy Flourless Sweet Potato Muffins
A healthy, light and fluffy muffin recipe with a hidden vegetable inside- A sweet potato! These flourless sweet potato muffins need only one bowl and are packed full of protein, fiber and take less than 25 minutes to whip up- Naturally gluten-free, vegan and sugar-free, it’s the perfect healthy snack to enjoy, especially this festive season!
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Ingredients
  1. 2 cups gluten free oat flour (gluten free oats ground into a flour)
  2. 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  3. 1 T baking powder
  4. 1 tsp nutmeg
  5. 1 tsp cinnamon
  6. pinch sea salt
  7. 1 cup mashed sweet potato
  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 nut butter of choice, melted (I used smooth cashew butter)
Instructions
  1. Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture, along with the mashed sweet potato. Add the melted nut butter and mix very well until a batter is formed.
  4. Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
  5. Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
Notes
  1. Muffins are freezer friendly and can be kept at room temperature- Ensure they are covered in a container if so.
The Big Man's World ® https://thebigmansworld.com/
 Healthy Flourless Sweet Potato Muffins recipe- Hands down, the BEST sweet potato muffins you'll ever eat- You won't even know they are healthy! NO butter, oil, white sugar or flour! {vegan, gluten free, sugar free}

Are you human before caffeine?

What is your favorite way to eat a sweet potato? 

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Clean eating diet food recipe vegan

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Comments

79 thoughts on “Healthy Flourless Sweet Potato Muffins

  1. I can’t believe it’s already November, goodness gracious, skidamarinki doooooo! <- Sorry. These muffs look so tastic, I want the whole lot of them! You just brilliant, sir. You brilliant.

  2. I’m so excited to try this recipe! We are trying to cut down on carbs so I’m wondering if I could substitute almond or coconut flour?

  3. Oh my gosh sweet potatoes. I love them. Your muffins look awesome, but I’m also totally drooling over the home fries. My favorite way to eat a sweet potato is either roasted or in a casserole on Thanksgiving with marshmallows on top. I totally want lunch now.

  4. I remember having a caffiene dependency and it was the worst! If I didn’t have coffee in the AM I got a headache. I finally got off it and have been decaf ever since. I still drink coffee but just for the taste and warmth.
    My favorite form of sweet potato is fries or chips. Nothing better 🙂

    1. Hi Maryea! No worries at all- I don’t consider them to be a flour as they started out as rolled oats. From what I’ve seen on many blogs, they title recipes flourless when using oats/oat flour- I guess it’s a personal preference. I’ve called all my ‘oat flour’ recipes which don’t use standard flours ‘flourless’, so will continue to do so 🙂

  5. Oooh, it depends! I gotta have my green tea fix all the time, but I do love people! I love all of the recipes you collected in this post, Arman, including yours! Knowing that I am the biggest sweet potato fanatic, it’s time for me to go crazy!!

  6. These are the best healthy muffins I have ever made. They are delicious and moist, and I will definitely be making them again for my family.

  7. I’ve been looking for a recipe like this for ages! Amazing as I am gluten, dairy, egg, yeast and even sugar free. I’m just cooking these… Even before they went in the oven the dough tasted yummy (and I’ve even left the sugar/sweetener). My only worry is they are still cooking and have been in for twice as long as you said. The bottoms are still really soggy! The tops have gone really nice and crispy and the bits I’m sampling as they cook (just checking them) are delicious! It’s just the timings – am I doing something wrong? Hoping to get these right as they are perfect ingredients and taste good so far! Thanks! : )

    1. Hi Nicola! Yay- I’m so glad you’ve tried it out!

      Hmmmm…Do you mind me asking if you used canned sweet potatoes or you steamed your own? They tend to impact the cooking time a little it! The bottoms shouldn’t be soggy though- The centre should be really moist…..

  8. Made these today and yummy! I used coconut flower sugar only a quarter cup and added a few walnuts. Love the spice in them. Mine turned out a little heavy. Maybe because I used a gluten free flour mix (123 Gluten Free brand) think I needed a bit more baking powder or cook an extra few minutes. But still delicious! Thanks.

  9. I’ve made these twice now – love them! Just wanted to share that I used Agave the first time and Honey the 2nd time in place of the 1/2 c. of sugar – I lessened the amount to 1/3c – turned out perfect AND healthier 😉

  10. I started with your mom’s blueberry cake/load recipe and now I’m just working through anything that is AIP with my favorite foods.

    What would you sub the nutmeg and cinnamon for if you were me and liked sweet potatoes for their savory expressions? It’s in the oven now, i sprinkled salt across the top instead of more cinnamon and i also felt like sprinkling drinking chocolate powder across the top for a sweet salty treat.

    Hoping the warm fall spices do okay with the combo but figured if not, i’d trim the top off. Doubt it will be a disaster but we’ll see!

  11. Pet peeve: when a recipe has “flourless” in the title and I get all excited, thinking I’ll be able to make it for my daughter who has an intolerance to grains… Only to find out there is in fact flour in it! Oat flour, or some other gluten-free flour… But it’s still flour. Sorry… I really do like a lot of your recipes (and I might just have to make this one for myself and hide it from my daughter!?), but quite a few if them have deceived me in that way and I just had to comment on it.

  12. I can’t tell from the picture or the other comments… did you use yellow sweet potato or orange yams for the recipe?

    Can’t wait to try these!

  13. Hello! I loved the recipe and I am wondering, do you think I can prepare them in the night and bake in the morning? Would I leave the dough in the refrigerator? Do you think that would work? Thank you

      1. Hello!!!

        First of all, I made them and my husband and I just loooved them!!! So since it is me and him only, I baked half and the second half I kept it on the freezer. Two mornings later I added a extra 1/2 tsp baking powder and they turned out so good as the first bake. Thank you for this recipe!!!

  14. Arman, not being hugely impressed with very many gluten free muffin recipes thus far, your sweet potato muffins are a game changer for us! I did add a few handfuls of shredded coconut and added about 1/2 tsp. ground ginger – these are to die for! Also love the idea of sweetening with coconut sugar (also ground it finer whole grinding the oats). Such a fan of your site! Dianna

  15. Hi!

    I can’t wait to try these Flourless Sweet Potato Muffins but I just had a few questions. 1) The video at the top of the page shows you using a blender and you added carrots. How much carrot are you supposed to add since it doesn’t say anything about it in the recipe. 2) Is there something I could use instead of nut butter? This time I was going to try making them with peanut butter (is that alright?) but in the future, I’d like to make them with something else so I can bring them with me to work. I’m a teacher and our entire school must be nut-free. I imagine, based on the ingredients (other than the nut butter) that these would almost be like a spice cake muffin or carrot muffin 🙂

    Thanks in advance!

      1. Thanks for the reply! I tried these before I received the reply and I don’t know if I did something wrong or they’re just not for me lol. I used peanut butter (since that’s what I had on hand) but that’s all you could smell almost 🙁 It just seemed like a weird mix of sweet potato and peanut butter 🙁 What kind of nut butter do you use? Liked the consistency of the batter and the smell of it until I added the peanut butter. Could you also leave out the nut butter?

        Thanks again!

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