Sweet Potato Muffins, two versions of breakfast goodness

So I have to admit, I am still in love with my Sweet Potato Pancakes from many months ago. But with a busy work week, making pancakes every morning just doesn’t work. So I got to the next best thing, muffins. Now this weeks adventure ended up with two recipes. Depending on your love/hate relationship with coconut flour, you can decide which version is best for you.

Version 1


I am not a fan of coconut flour. My love for coconut just doesn’t transfer to flour. Coconut flour leaves a distinct taste in your mouth and special texture. It isn’t the worst of flour options out there, but still I understand why people love it or hate it. Nonetheless, I wanted a gluten free sweet potato recipe and I found it in Leelalicious Grain Free Sweet Potato Muffins. Great recipe, but I needed to make some changes to make it work.

  • ½ cup coconut flour (recommend oat flour if you can eat oats or if you don’t like coconut flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  •  cinnamon to taste
  • ground ginger to taste
  • ground nutmeg to taste
  • pinch of salt
  • 4 eggs
  • 1 cup sweet potato puree (or 2 roasted medium sweet potato)
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil, melted
  • ¼ cup  pure maple syrup
  • ⅓ cup pumpkin seeds

In a bowl mix eggs, vanilla, coconut oil, maple syrup and sweet potato. Mix until well combined then add in rest of the ingredients except the seeds. Once well combined, fold in the seeds. Transfer mixture to greased muffin tin or forms. Bake at  400f/205c for 20-25 minutes. Take out and let cool. Makes 12 muffins and also freezable.

To me cinnamon, ginger, nutmeg should always be as much or as little as you want or like. I am not a fan indicating exactly how much,as some like ginger more or cinnamon etc.


Version 2

These muffins are a nice any time of day snack. Very healthy and the original posts recommends they are great for toddlers. Sweet Potato Banana Muffins is a good easy recipe, but again I made some changes.

  • 1 cup mashed cooked sweet potato or 2 medium sweet potatoes
  • 1 cup mashed banana (2 ripe bananas)
  • 0.5 cup oat flour
  •  cinnamon to taste
  • 4 eggs
  • 1 tsp vanilla
  • 0.25 cups almond (or nut not peanut) butter or melted coconut oil
  • Pumpkin seeds or sunflower seeds (optional, 2 tbsp)

Make sure your sweet potato and banana are mashed well. In a bowl, mix together eggs, cinnamon, vanilla and almond butter or coconut oil. Mix in banana and sweet potato. Once mixed well, add oat flour. Mix well and if desired fold in seeds. Transfer mixture to greased muffin tin or forms. Bake at  350f/180c for 20-25 minutes. Take them out and let them cool. These are freezable. Makes about 12 muffins.


Posted by

Blogger, Wife, Yoga Teacher, Cat mom, World explorer & Creator of disasters in the kitchen.

3 thoughts on “Sweet Potato Muffins, two versions of breakfast goodness

  1. I’m new here. 🙂 I love that you suggest oat flour. I’ve never tried it. I’ll have to try it. I’m not a fan of trying to bake with coconut flour. I haven’t had much luck. Thanks for the tips. 🙂


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