Looking for a quick breakfast to go? Or maybe for a ground and nutritious snack when you travel? These sweet potato breakfast muffins are all you need. Made with whole ingredients, they’re sugar-free, gluten-free, and lectin-free, and they taste delicious without overwhelming you with sweetness.
You know what they say, better to avoid breaking the fast with something sweet. But these muffins are made with whole ingredients, have no sugar or sweetener, are high in healthy fats and proteins, and have only natural sweetness.
They are delicious with coffee, but they are also a perfect accompaniment to an egg breakfast or a salad. They can be stored at room temperature for 2 days, in the refrigerator for 3 to 4 days, or even frozen.
Ingredients for the breakfast sweet potato muffins
The dry ingredients
Healthy, easy-to-find, lectin-free, gluten-free, and low-carb ingredients:
MACHINS: I like to use a mix of walnuts, pecans and pistachios. Or walnuts and pecans. Or just walnuts, or just pecans. For this recipe, I wouldn’t go with another type of nuts or combinations.
FLOUR: I used a combination of chufa and sorghum flour, plus shredded coconut, which will act as the flour in this case.
The wet ingredients
BIOCAT: I prefer to bake sweet potato whenever I use it for cakes. It has more flavor and less moisture. Great for making these muffins when you have leftover sweet potatoes.
EGGS: Use pasture-raised and/or omega-3 eggs.
CREAM OF COCONUT: I like to use cream of coconut for dessert, but full-fat canned coconut milk will work too.
EXTRA VIRGIN OLIVE OIL: Despite the stronger taste, I love using extra virgin olive oil in desserts. You can also use avocado oil.
The spices
Cinnamon, licorice, lemon zest, and a pinch of salt are the spices I used for this sweet potato breakfast muffin.
Zero sweeteners
There is no sweetener in this recipe, but there is so much natural sweetness from the sweet potatoes, guava flour, coconut, nuts, licorice powder and cinnamon.
If you don’t have licorice powder in your pantry, you’re missing out. Not only does it add great flavor to sweet and savory dishes, it’s also great for gut health. Don’t worry, it doesn’t taste like licorice caramel, it adds a very subtle flavor profile.
More cupcake recipes that smell and taste like the holidays
I hope you enjoy this sweet potato muffin recipe. For more delicious cupcake recipes:
*This post contains affiliate links, which means I receive a small commission if you decide to purchase something through one of my links, at no extra cost to you
Ingredients
- 1 cup mixed nuts (walnuts, pecans, pistachios) OR just walnuts OR just pecans
- 1/2 cup shredded coconut
- the zest of an organic lemon
- 1/4 cup of chufa flour
- 1/4 cup sorghum flour
- 1 teaspoon of baking powder
- 2/3 cup sweet potato puree
- 1/4 cup coconut cream
- 1/4 cup extra virgin olive oil
- 2 pasture-raised eggs
- 1/8 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon licorice powder
- More nuts to garnish
Instructions
Preheat oven to 350F. Line a muffin tin with muffin paper (makes about 7 small muffins).
Grind the walnuts in a food processor, until it resembles the texture of cauliflower rice. It’s okay if some pieces are bigger and some smaller, that’s what you’re looking for.
Mix the ground walnuts, lemon zest, chufa flour, sorghum flour, grated coconut and baking powder in a large bowl.
In a food processor or blender, combine the sweet potato, coconut cream, olive oil and eggs until creamy.
Add the cream to the dry ingredients, add the spices and combine with a spatula.
Fill each muffin liner with the batter and top with a walnut or pecan halve, gently pushing it into the batter.
Bake for about 30 minutes. I used a cake setting which makes things bake faster, so it may take 5 minutes longer if you use a regular bake setting. They are ready when they are golden brown on top and no longer soft to the touch.
Let them cool for 10-15 minutes before eating.