Flourless Sweet Potato Muffins
These flourless sweet potato muffins are soft and delicious, dairy and gluten-free they can be made with no or very little added sugar, perfect for kids and baby-led weaning.
Why This Recipe Works
- Loaded with fruit and veggies
- Basic ingredients and simple recipe
- Flourless, gluten-free and dairy-free
- Great for baby-led-weaning as well
Ingredients you will need
To make my flourless sweet potato muffins you will need sweet potato (kūmara is what I call it in New Zealand, and banana. I use ground almonds as an alternative to flour. The remaining ingredients are pantry basics, eggs, oil, baking powder, cinnamon, and vanilla essence. These muffins can be sweetened further with optional maple syrup.
Ingredient Notes and Substitutes
- Ground almonds: You can use either ground almond or almond meal. This recipe will also work with coconut flour but the flavour of the final muffin will be quite different.
- Maple syrup: The maple syrup is optional, when my children were very small they were quite happy to eat these muffins with no additional sweetness, as they've got older and been exposed to more foods, they now prefer these with a little maple syrup. You can also use honey as a sweetener.
- Kūmara/Sweet Potato: For this muffin recipe, I find orange or gold kūmara the best, the purple-skinned and red-skinned kūmara are too starchy.
- Oil: I like to use a mild flavoured olive oil in this recipe, any mild flavoured oil will be fine, or you can substitute the oil for melted butter which works well too.
Step by step instructions
Below are illustrated step-by-step instructions to make sweet potato muffins, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180 degrees Celsius (360 F).
Step two: In a large bowl mash the cooked sweet potato and banana
Tip: I like to use roasted sweet potato, to do this I just pop a whole sweet potato in the oven when I'm cooking other things and bake until soft, then I can scoop out the soft roasted flesh. To bake a whole sweet potato I have my oven at 180 degrees celsius and bake for an hour or until the flesh is soft.
Step three: Add eggs, oil, vanilla, and optional maple syrup, mix well. I use a whisk at this stage.
Step four: Add the remaining dry ingredients (almonds, baking powder, cinnamon), fold in with a wooden spoon.
Step five: Grease muffin trays (I use a spray of oil) in a silicone muffin tray. This recipe will make 12 standard-sized muffins and approx 25-30 mini muffins
Step six: Portion mix into muffin tray.
Step seven: Bake at 180 degrees Celsius (this is approximately 360) Fahrenheit) for 20-25 minutes, if you have made mini muffins the cook time will be less, I would check mini muffins after 10-15 minutes. The cooked muffins should bounce back when pressed in the middle.
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Top Tips
Here is how you can make this flourless sweet potato recipe perfectly every time!
- My top tip for this recipe is to pop a whole sweet potato in the oven the next time you are cooking, you can roast it with the skin on, on then it is easy to scoop out the flesh.
- Sweetness, I used to make this muffin recipe for my children when they were young as a baby-led weaning recipe, and they devoured it! They are now older and are at school, they still love these muffins but do need a little maple syrup in the mix to up the yum factor.
FAQs
To bake a whole sweet potato I have my oven at 180 degrees celsius and bake for an hour or until the flesh is soft.
Yes, either wrap the muffins well in cling wrap or pack them into an airtight container and freeze the muffins for up to 3 months.
I store sweet potato muffins in an airtight container on my bench for up to 3 days.
Muffins are so popular with children! On my site, I have a few popular recipes that could be worth checking out too. They are all low in sugar or have no added sugar and they all include fruit and or vegetables!
Baby Led Weaning Muffins Apple Banana Carrot, although they are called BLW they are perfect for toddlers and kids' lunchboxes too! Banana and Blueberry is a tried and true muffin combination, this version has no added sugar.
If you need a vegan recipe, then my pumpkin chocolate chip muffins might be just perfect.
For another wheat-free option, these blueberry banana pancake muffins are protein-packed too! Carrot Muffins are my latest addition to my no added sugar muffin recipe repertoire!
Becuase of the popularity of my low sugar muffins recipes you can now find them all in one place, right here!
For lunchboxes, my oatmeal muffins are just the ticket, and my no-fail blueberry muffins are a great simple baking recipe.
Flourless Sweet Potato Mufiins
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Ingredients
- 250 g Sweet potato (cooked) approximately 1 cup cooked flesh
- 100 g banana 1 medium
- 2 Eggs
- 60 ml oil ¼ cup. A mild flavoured oil, light olive oil, coconut oil.
- 170 g ground almonds 2 cups
- 2 teaspoon baking powder
- 1 teaspoons cinnamon
- 1 teaspoons vanilla
- 3 Tablespoon Maple syrup optional
Instructions
- Preheat your oven to 180 degrees celsius (360 F).
- In a large bowl mash the cooked sweet potato and banana
- Add eggs, oil, vanilla and optional maple syrup, mix well. I use a whisk at this stage.
- Add the remaining dry ingredients (almonds, baking powder, cinnamon), fold in with a wooden spoon.
- Grease muffin trays (I use a spray of oil) in a silicone muffin tray. This recipe will make 12 standard sized muffins and approx 25-30 mini muffins
- Portion mix into muffin tray.
- Bake at 180 degrees Celsius (this is approximately 360) Fahrenheit) for 20-25 minutes, if you have made mini muffins the cook time will be less, I would check mini muffins after 10-15 minutes. The muffins will be cooked when they spring back when pressed in the centre.
Notes
Ingredient Substitutions and Notes
- Ground almonds: You can use either ground almond or almond meal. This recipe will also work with coconut flour but the flavour of the final muffin will be quite different.
- Maple syrup: The maple syrup is optional, when my children were very small they were quite happy to eat these muffins with no additional sweetness, as they've got older and been exposed to more foods, they now prefer these with a little maple syrup. You can also use honey as a sweetener.
- Kumara/Sweet Potato: For this muffin recipe, I find orange or gold kumara the best, the purple-skinned and red-skinned kumara are too starchy.
- Oil: I like to use a mild flavoured olive oil in this recipe, any mild flavoured oil will be fine, or you can substitute the oil for melted butter which works well too.
Tips
- My top tip for this recipe is to pop a whole sweet potato in the oven the next time you are cooking, you can roast it with the skin on, on then it is easy to scoop out the flesh. To bake a whole sweet potato I have my oven at 180 degrees celsius and bake for an hour or until the flesh is soft.
- Sweetness, I used to make this muffin recipe for my children when they were young as a baby-led weaning recipe, and they devoured it! They are now older and are at school, they still love these muffins but do need a little maple syrup in the mix to up the yum factor.
- I store these sweet potato muffins in an airtight container on my bench for up to 3 days.
- You can freeze these muffins, either wrap the muffins well in cling wrap or pack them into an airtight container and freeze the muffins for up to 3 months.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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Would they work ok with regular flour instead of the almonds?
The ingredient list doesn't state baking powder but it says to add it in the directions?
I'm leaving it out as I don't know how much I might add, so we'll see how it turns out
I'm so sorry I'm not sure what was going on there, it's in the recipe now. 2tsp.
Hello, how much baking powder please?
I'm so sorry I'm not sure what was going on there, it's in the recipe now. 2tsp.
I add dark chocolate chips and my kids absolutely loved them!
My son is unfortunately allergic to egg, is there something else I could substitute it with?:)
I'm sorry i havent made this recipe without egg.. I do have a pumpkin muffin on my website that is Egg-free and you can use sweet potato instead of the pumpkin.
Made a double batch - freezing 1/2. Thank you for a yummy recipe! I doubled the cinnamon and used 1/2 coconut oil, 1/2 avocado oil. My 3 year old ate one as dessert so I consider it a success 😀
For the person who couldn’t use eggs - I would think a flax egg would work well in this recipe
I made these for my 10 month old twins. So so quick and easy and they turned out perfectly. They each had one alongside their dinner tonight and devoured them. The texture was really great - nice and moist and easy for them to bite / chew / swallow!
Kids as well as adults simply devour this muffin.
Thank you for sharing.
Hi, can I freeze them?
Hi, yes this recipe freezes well.