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10.29.16

Paleo Herbed Sweet Potato Savory Muffins

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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!sweet-potato-muffins-5

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!

sweet-potato-muffins-1

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.

sweet-potato-muffins-4Just a whole lot of practice in the kitchen.   Many many bags of almond flour, too.sweet-potato-muffins-3

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}

sweet-potato-muffins-7

Herbed Sweet Potato Savory Muffins {Grain Free & Paleo}

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!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breads and muffins, Side Dish
Cuisine: Paleo
Servings: 10 muffins
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4.62 from 21 votes

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

  1. Coat a non-stick muffin pan lightly with coconut oil or line with muffin liners. Preheat your oven to 350 degrees
  2. In a large mixing bowl, whisk together the eggs, sweet potato puree/mash, coconut oil, maple syrup, and vinegar until fully combined.
  3. 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.
  4. 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.
  5. 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!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Herbed Sweet Potato Savory Muffins:


paleo-savory-herbed-sweet-potato-muffins

Herbed Sweet Potato Savory Grain free and #Paleo Muffins #recipe #glutenfree

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Want more delicious Paleo breads and muffins?  Try one of these!

Simple Paleo Pumpkin Bread

Hearty Cinnamon Raisin Breakfast Bread

Simple Blueberry Muffins

Savory Paleo Breads & Muffins on the web:

Grain Free Savory Breakfast Muffins

Savory Garlic Herb Paleo Muffins

Rosemary Paleo Pumpkin Bread

Tell Me!

Did you have a special dinner roll recipe growing up?  

Have you tried savory muffins?

Michele

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!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. meredith (The Cookie ChRUNicles) says

    October 29, 2016 at 5:38 am

    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.

    Reply
  2. Emily says

    October 29, 2016 at 10:31 am

    OOh wow, these look like a little bundle of savory deliciousness; I love the idea of making them into your stuffing. 🙂

    Reply
    • Michele says

      October 29, 2016 at 5:17 pm

      Thanks Emily! They totally work with any meal 🙂

      Reply
  3. Karen says

    October 29, 2016 at 11:15 am

    These look amazing. I wonder if you could use pumpkin purée instead of the sweet potato.

    Reply
    • Michele says

      October 29, 2016 at 5:16 pm

      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.

      Reply
  4. Meghan@CleanEatsFastFeets says

    November 1, 2016 at 11:04 am

    Better than garlic bread, that is high praise indeed.

    I love the use of all the fresh herbs in these too.

    Reply
    • Michele says

      November 2, 2016 at 9:34 pm

      I’m all about fresh herbs lately! I’m buying too many actually!

      Reply
      • Julie Dao says

        December 4, 2019 at 12:19 am

        5 stars
        I used this recipe for my Thanksgiving dinner and it was a hit…we loved these savory muffins…

        Reply
  5. aimee says

    November 3, 2016 at 12:30 am

    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

    Reply
    • Michele says

      November 4, 2016 at 12:42 pm

      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.

      Reply
  6. Virginia says

    March 9, 2017 at 6:01 pm

    These are also good to crumble for use as a meatloaf binder or as a stuffing for chicken or portobello mushrooms, with broth added.

    Reply
    • Michele says

      March 10, 2017 at 10:25 pm

      Good to know, I’ll have to try that for meatloaf, yum!

      Reply
  7. Linda Buturla says

    April 14, 2017 at 3:17 pm

    I’m allergic to almonds and coconut. Can you substitute Casssava flour?

    Reply
    • Michele says

      April 14, 2017 at 9:26 pm

      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.

      Reply
  8. vanessa says

    August 13, 2017 at 10:36 am

    Looks awesome, can I replace the eggs for a vegan version?

    Reply
  9. Anna D. says

    November 7, 2017 at 5:14 pm

    Would subbing dried herbs for the fresh alter the amounts of anything else or mess with the consistency?

    Reply
    • Michele says

      November 9, 2017 at 9:37 am

      I think that would be fine, just watch the amounts 🙂

      Reply
  10. Sharon says

    May 2, 2018 at 4:16 am

    4 stars
    Could you add bacon to these?

    Reply
  11. Mary Karvounis says

    August 21, 2018 at 6:21 pm

    5 stars
    I made these today and I thought they were really good. I substituted dried herbs instead of the fresh and I think it worked just fine. I think my sweet potato was a little too grainy still- next time I may use a food processor to better puree it. I also am wondering it I can use fewer eggs – I could taste the egg just a bit and I wish I didn’t.

    Reply
  12. Alexandra says

    November 4, 2018 at 2:04 pm

    Hello! What is a good substitute for tapioca starch? I’m not allowed to have it but love your recipes!

    Reply
    • Carla says

      November 17, 2018 at 5:56 pm

      Following for answer

      Reply
    • Mary says

      November 20, 2018 at 3:03 pm

      You can the same measurement of arrowroot.

      Reply
  13. run 3 says

    March 19, 2019 at 2:59 am

    5 stars
    Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this.

    Reply
  14. Misty says

    July 25, 2019 at 8:30 pm

    5 stars
    Since making these the first time Thanksgiving 2018, they have earned a place at the front of my self-assembled paleo/gluten free cookbook. They are so satisfying in place of rolls/breads/biscuits that I must have them year round! They go well with stew, soup, grilled foods, breakfasts…. anything really. They really taste very good!!!
    Thanks for making me so happy through food!

    Reply
  15. bubbleshooter says

    August 9, 2019 at 4:25 am

    5 stars
    It looks delicious, I love this recipe, I’d like to try it as soon as possible.

    Reply
  16. Sarah S says

    September 10, 2019 at 9:29 pm

    5 stars
    I made these to serve alongside chili tonight and they’re SO GOOD! Amazing replacement for cornbread. Thank you!

    Reply
  17. Spiderling amazing says

    October 3, 2019 at 5:45 am

    5 stars
    Sweet potatoes make for a super soft moist texture, and a subtle natural sweetness. Parsley, thyme, and a little bit of coconut aminos bring in the savory flavors. And I added in a touch of freshly squeezed lemon juice too because it has the wonderful gift of rounding out just about anything, sweet or savory. That is a lot of flavor mingling for one muffin!

    Reply
  18. Alicia Ambrose says

    November 13, 2019 at 2:54 pm

    I’m trying to figure out how these are dairy-free when they have eggs in them. My mom is dairy-free – including eggs. Is there a good substitute for eggs with this recipe?

    Reply
    • Alicia Ambrose says

      November 13, 2019 at 3:01 pm

      never mind. I’m ashamed i thought eggs were dairy. 😛 I would still like to know if you know of a good substitute! 🙂

      Reply
  19. Leah says

    November 28, 2019 at 11:13 am

    What is the tapioca used for? Is there a substitute?

    Reply
  20. Vanessa says

    November 29, 2019 at 4:04 pm

    Hello, I did make but, used a cup of applesauce instead of eggs. They browned well but, we’re almost undercooked in the middle. I cannot have eggs. Any suggestions?

    Reply
  21. basketballlegends says

    March 24, 2020 at 2:47 am

    5 stars
    These muffins look great, they can be indispensable at tea time, thanks for the recipe.

    Reply
  22. Deb says

    August 8, 2020 at 6:57 pm

    5 stars
    These are great! I’ve been trying to cut sugar out of my diet. Your muffins are a wonderful addition to my menu!

    Reply
  23. Lara says

    August 31, 2020 at 2:57 am

    5 stars
    Seriously the best savoury muffin! Very yummy flavours and isn’t too eggy or moist! I like to have this alongside my lunch 🙂

    Reply
  24. t rex game says

    October 12, 2020 at 10:38 pm

    Thank you so much for the informative and interesting post. Your sharing is great.This is really what I was looking for and I am very happy to come here!

    Reply
  25. Mary Wade says

    November 14, 2020 at 11:44 pm

    5 stars
    So delicious!!! I used canned sweet potato and used the entire 15 ounce can. I used arrowroot instead of tapioca starch because that is what I had online. I will serve these on Thanksgiving. I tried this recipe because we have kiddos in the family that can’t have gluten or dairy. I am so glad I did…

    Reply
  26. Averie Ball says

    November 20, 2020 at 2:57 pm

    What do i fo yo make these intodtuffing instead of muffins?

    Reply
  27. Steph says

    November 21, 2020 at 11:01 am

    Can you tell me how well these freeze? I’d like to have them for Thanksgiving, but would like to make them ahead of time. What are your thoughts?

    Reply
  28. happy wheels says

    January 4, 2021 at 4:37 am

    5 stars
    I just joined the forum so there are so many things I don’t know yet, I hope to have the help of the boards, and I really want to get to know you all on the forum

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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