These herbed sweet potato savory muffins taste perfectly tender and “buttery” even though they’re Paleo and dairy free! Great to accompany any meal or as a snack, and very kid friendly too!
Remember the sweet potato bread I tortured myself with a couple of weeks ago? I said it then and I’ll say it now – the torture was 100% WORTH IT! And why?
Well, because experimenting with that recipe – and all it’s “failures” – led me to really understand how to bake with sweet potatoes of all kinds. YAY! It also laid out the base for this delicious savory muffin recipe, which is out of this world delicious. Said me. And Adam. And each and every child who eats my baked goods. One even said “these taste better than garlic bread.” Bless your soul, Paleo-loving child. You are awesome!
Being that it’s the end of October and all and we’re FINALLY sort of approaching the actual holidays which I’ve been baking for since the summer – I will say this. Okay, I’m going to say it in this sentence: these herbed sweet potato savory muffins are the Paleo answer to your holiday dinner roll problem.
Did your family live on Pillsbury crescent rolls like mine did? Although we literally could not bake a batch without burning the bottoms, we loved them anyway. Passionately. True, those days are gone, and we need a new go-to at the holiday table. Trust me, family who does not eat Paleo – these are gooooooood. And yes, they’re my recipe and mine alone, and no, it’s not rocket science.
Just a whole lot of practice in the kitchen. Many many bags of almond flour, too.
These muffins really couldn’t be easier to make – they’re perfect! If you want to really get wild (oh I know you do!) you can bake a double batch and sub in the second for my Paleo Thanksgiving Stuffing. I’m actually planning to do this myself this year – and of course since I’m totally nuts and obsessed with stuffing, I’m also making my butternut sausage cranberry stuffing alongside it.
Can you tell I’m getting excited for the holidays? If I could clone myself (and my oven, that would help) I’d make 3 types of stuffing and then stuff a few acorn squashes too. I actually didn’t mean to mention the acorn squash (tomorrow’s recipe!) but I’m so happy with how it turned out I’m talking about it in this post.
Anyway! Make the muffins, let me know what you think! Let’s go!
Herbed Sweet Potato Savory Muffins {Grain Free & Paleo}
Herbed Sweet Potato Savory Muffins {Grain Free & Paleo}
Ingredients
- 1/2 cup cooked mashed sweet sweet potato or canned puree, excess water drained
- 4 eggs
- 1/4 cup organic coconut oil melted and cooled
- 1 tsp pure maple syrup
- 1 Tbsp raw apple cider vinegar
- 1 cup + 5 Tbsp blanched almond flour
- 3 Tbsp coconut flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp fine grain sea salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh sage
- 2 tsp finely chopped fresh parsley
- generous dash black pepper
Instructions
-
Coat a non-stick muffin pan lightly with coconut oil or line with muffin liners. Preheat your oven to 350 degrees
-
In a large mixing bowl, whisk together the eggs, sweet potato puree/mash, coconut oil, maple syrup, and vinegar until fully combined.
-
In a separate bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, all the herbs and spices, and salt and pepper. Stir gently to mix.
-
Slowly and gently mix the dry ingredients into the wet - you don't want to overmix - until all is moistened and a thick batter forms.
-
Scoop the batter into 10 muffin cups evenly, then bake in the preheated oven for 20 minutes until set and nicely browned. Serve warm an store leftovers covered in the refrigerator up to 4 days. Enjoy!
What I Used to Make My Herbed Sweet Potato Savory Muffins:
Want more delicious Paleo breads and muffins? Try one of these!
Hearty Cinnamon Raisin Breakfast Bread
Savory Paleo Breads & Muffins on the web:
Grain Free Savory Breakfast Muffins
Savory Garlic Herb Paleo Muffins
Tell Me!
Did you have a special dinner roll recipe growing up?
Have you tried savory muffins?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Hi! I'm Michele. Paleo eater and recipe creator, runner, and mom of 3. Welcome to my blog, where we obsess over all of it and love every minute! (It's way fun over here, promise.) Stay a while to eat, run, and rant with me! 
these look delicious! I would definitely like them! I don’t think I am cooking for thanksgiving this year but I should make them anyway.
OOh wow, these look like a little bundle of savory deliciousness; I love the idea of making them into your stuffing. 🙂
Thanks Emily! They totally work with any meal 🙂
These look amazing. I wonder if you could use pumpkin purée instead of the sweet potato.
Yes you could! I might add a bit more maple though since pumpkin isn’t naturally sweet and it might take away a bit of flavor, maybe a tsp more.
Better than garlic bread, that is high praise indeed.
I love the use of all the fresh herbs in these too.
I’m all about fresh herbs lately! I’m buying too many actually!
hello! is it safe to say i can replace the amount of maple with the same amount of coconut sugar? I’m doing the whole 30, so you know no maple! Also i have apple cider vinegar with all the same descriptions (unfiltered, unpasteurized, with the mother ) except it doesn’t say raw. what is the difference?
thank you,
aimee
If you’re doing a Whole30 no paleo breads or added sweeteners of any kind are allowed, so maybe wait until the Whole30 is finished before trying this recipe. As for the vinegar, that sounds raw to me.
These are also good to crumble for use as a meatloaf binder or as a stuffing for chicken or portobello mushrooms, with broth added.
Good to know, I’ll have to try that for meatloaf, yum!
I’m allergic to almonds and coconut. Can you substitute Casssava flour?
I believe you could, I’m just not sure of the measurement since I haven’t attempted it. If I had to guess, I’d say around 2 cups, the cassava being the only flour you’re using here.
Looks awesome, can I replace the eggs for a vegan version?
Would subbing dried herbs for the fresh alter the amounts of anything else or mess with the consistency?
I think that would be fine, just watch the amounts 🙂