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Flourless Sweet Potato Muffins:

If you are looking for a delicious breakfast on-the-go option, try these flourless sweet potato muffins. They are packed with nothing but real ingredients, super easy to prep, and make for a perfect meal prep breakfast option.

Ingredients you will need:

  1. Steamed sweet potato ( I used Japanese sweet potato)
  2. Eggs
  3. Maple syrup
  4. Crunchy almond butter or substitute any nut/seed butter you prefer
  5. Coconut oil
  6. Vanilla extract
  7. Baking soda
  8. Cinnamon
  9. Primal Palate gingersnap seasoning or substitute ginger spice
  10. Flaxseed meal
  11. Chocolate chips

Steaming sweet potatoes:

I steamed my sweet potatoes in my instant pot, but you can steam them in a pot or even roast them. I added my trivet to the pot, added 1 cup of water, set to steam function, and cooked for 5 minutes. Once done I quickly released pressure and with a fork I smashed up. Let cool completely before adding along to the wet ingredients.

Prepping the muffins:

Add the wet ingredients to a bowl and with a handheld mixer mix until all ingredients are blended. Then add in the dry ingredients and mix. Fold in the chocolate chips, add batter to a lined muffin tin, filling about 3/4 of the way. Top with more chocolate chips and bake 350 F for 17-20 minutes ( I did 17 minutes in my convection oven).


How to store:

I like to store mine in an airtight container in the refrigerator. They also freeze really well so if you don’t plan on eating the whole batch at once, just freeze them for another day.

Check out these other muffin recipes you might enjoy too:

Grain-Free Lemon Poppyseed Muffins

Chocolate Pecan Bourbon Banana Muffins

Double Chocolate Muffins


Flourless Sweet Potato Muffins

Makes 12 muffins


  • 1/2 cup steamed sweet purée
  • 3 eggs
  • 1/4 cup maple syrup add 1/4 more if you like things sweeter
  • 1 cup crunchy almond butter
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp Primal Palate gingersnap seasoning or ginger spice
  • 2 Tbsp flaxseed meal
  • 1/2 cup chocolate chips + more for top


  • Steam sweet potato (I did mine in instant pot with 1 cup water on steam function for 5 minutes, and quick release if pressure)
  • Mix wet ingredients
  • Add dry ingredients and mix
  • Fold in chocolate chips
  • Add to lined muffin tin
  • Top with more chocolate chips
  • Bake 350 for 17-20 minutes or until toothpick comes out clean
  • Store in airtight container (I like to keep mine in refrigerator) you could also freeze half the batch