These moist and soft cinnamon raisin sweet potato muffins are grain free and Paleo, perfect with breakfast or as a snack, and very kid friendly! Sure to become a family favorite you’ll make again and again.
How’s it going everyone? I know what you may be thinking. I tortured you with chocolate yesterday, promised more of it (it’s coming, no doubt!) and now I’m sharing a super wholesome (hidden-veggie-wholesome) muffin recipe with not an ounce of chocolate in sight.
Or maybe you’re not thinking that at all. Maybe you’re just happy to see a classic, everyone-will-like-this baking recipe that’s PROOF that this whole Paleo thing might actually work for you in the long term. Or at least for the next 2 hours before the muffins are completely gone. That was code for “these-are-so-good-everyone-will-want-2. At least.
But anyway, just so you know, I did not break my Whole30 “rules” to make these sweet potato muffins, nor did I make these at 12am this morning (I definitely do not work well under pressure.) Nope, I actually made not just one, but TWO muffin recipes way back in December, prior to my Whole30, just to be “ready” to go full-force with baking recipes once the month of January was over. Which it is, and wow – it went fast! I’m not sure I even feel “ready” for the Whole30 to be over – weird, right?!
These muffins actually go way back to Thanksgiving Day, when I decided last minute that in addition to my pumpkin bread, I needed another “sweet” bread recipe to make sure I succeeded in making WAY too much food. On Thanksgiving, if you don’t make enough food to feed at least twice the crowd you actually have, it simply isn’t enough. Or so I’ve decided over the years.
So, I wound up throwing these together as a “sweet” version of my savory herbed sweet potato muffins, and, not surprisingly they wound up being a favorite. Since November, I’ve made them twice more for the family and they come out perfectly every time.
I added raisins this time around, but I’ve also used cranberries to make them holiday-ready (which was the original big hit.) You can also do chocolate chips, or simply go “naked” as some pickier-children-who-won’t-be-named seem to prefer. Own the recipe and make it your own, I know you guys will love this one! Let’s get started!
Cinnamon Raisin Sweet Potato Muffins {Grain free & Paleo}
Cinnamon Raisin Sweet Potato Muffins {Paleo}
Ingredients
- 1/2 cup sweet potato mash or puree excess water drained*
- 1/4 cup pure maple syrup
- 1/4 cup organic coconut oil melted and cooled to almost room temp
- 4 eggs
- 1 tbsp raw apple cider vinegar
- 1 cup + 5 Tbsp blanched almond flour
- 3 tbsp coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raisins roughly chopped**
Instructions
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Preheat your oven to 350 degrees and prepare muffin pan by lightly greasing with coconut oil, or lining with muffin liners.
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In a large bowl, whisk together the eggs, sweet potato, maple, acv and coconut oil
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Combine the dry ingredients in a separate bowl, then stir into the wet mixture until just moistened, don't over-mix. Stir in raisins, then transfer all the mixture evenly in the muffin pan (I made 10 larger muffins but you can also make 11-12 smaller ones. Bake for 20 minutes in the preheated oven or until a toothpick inserted in the center of one comes out clean.
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Allow to cool for a minute in the muffin pan before transferring to a wire rack to cool completely. Store any leftovers covered in the refrigerator. Enjoy!
Recipe Notes
*I bake my sweet potato ahead of time, remove the skin and mash the inside. I then squeeze gently with paper towel when ready to use to get out as much water as possible
**Optional - I chopped just to make the pieces smaller
Nutrition
What I Used To Make My Cinnamon Raisin Sweet Potato Muffins:
Want more Paleo muffin recipes? Try one of these!
Chocolate Chocolate Chip Banana Muffins
Banana Almond Coffee Cake Muffins
Tell Me!
What do you feel like baking lately?
Let’s talk muffin size – mini, standard, or jumbo?
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It has been far too long since I baked with sweet potato, Mission for the weekend!
Solid mission!
We love cinnamon raison bread so these sound so delicious! Can’t wait to try them!
Thanks Patricia 🙂
WOW these are so fluffy looking; must make muffins today. I’ve never seen such a short ingredients list for a paleo muffin.
Thanks Emily 🙂
I like a jumbo muffin – like a big chocolate chip one from dunkin donuts! although I see baked by Melissa now has little mini muffins like their cupcakes!
I might have to put some mini muffins on my list 🙂
Just what I been looking for! I think I may try these tomorrow morning for breakfast.
While I do appreciate a picture or two of delicious recipes, does anyone else find it really necessary to have 7+ photos of the same muffins? I find it tiresome to wade through so many pictures.
Ah, sorry about so many photos. I will take that into consideration and cut it down to 4!
I have a GF flour mix. Can I replace the 3 flours in this recipe with my all purpose mix?
Thanks!
I don’t think the exact amount would work since each flour is different, specifically the coconut flour is very dense and a little goes a long way. I think you’d need to increase the amount of GF flour by 1/2 cup or so, but again I’m not sure!
Okay, I made them this morning. They were quite delicious! I might have added more cinnamon, though. The texture was great, and the raisins gave it a good amount of sweetness.
Glad you liked them! Maybe a tbsp of cinnamon next time.
I made these yesterday. YUMMY! My husband does not care for super sweet stuff, so these were just right for him.
That’s great! So thrilled you guys liked them 🙂
What can you sub the tapioca flour with? Almond or Coconut?
Coconut would be way to dense to sub 1 for 1, so when you omit just try adding a tbsp more of coconut flour or about 3 more almond flour, either one should work 🙂
I am doing Whole30. Could you omit the Maple syrup?
Baking recipes of any kind are not permitted during Whole30, but this would be a great treat for afterwards 🙂
My husband doesn’t care for sweet potato at all (imagine!), but he loves cinnamon and raisins. Could I substitute apple sauce or something like that instead of the sweet potato?
I’d say pumpkin or another thick puree, but applesauce would be too watery to sub in without changing anything else. I have a cinnamon raisin bread recipe here though, it actually uses applesauce:
We can’t have nuts. Would buckwheat flour work in this recipe?