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2.01.17

Cinnamon Raisin Sweet Potato Muffins {Paleo}

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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}

Perfectly healthy and delicious cinnamon raisin sweet potato muffins that are great for breakfast or a snack, and kids will love them! They're grain free, dairy free, Paleo and have "hidden" veggies - sweet potato!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast/Snack
Cuisine: Paleo
Servings: 12 muffins
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4.77 from 13 votes

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

  1. Preheat your oven to 350 degrees and prepare muffin pan by lightly greasing with coconut oil, or lining with muffin liners.
  2. In a large bowl, whisk together the eggs, sweet potato, maple, acv and coconut oil
  3. 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.
  4. 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

Calories: 192kcal
Carbohydrates: 17g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 184mg
Potassium: 140mg
Fiber: 2g
Sugar: 5g
Vitamin A: 2320IU
Vitamin C: 2.6mg
Calcium: 52mg
Iron: 1.1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Cinnamon Raisin Sweet Potato Muffins:


Cinnamon Raisin Sweet Potato Muffins made #grainfree #Paleo and kid friendly!

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Want more Paleo muffin recipes?  Try one of these!

Chocolate Chocolate Chip Banana Muffins

Simple Blueberry Muffins

Blueberry Coffee Cake Muffins

Banana Almond Coffee Cake Muffins

Tell Me!

What do you feel like baking lately?

Let’s talk muffin size – mini, standard, or jumbo?

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 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. Susie @ Suzlyfe says

    February 1, 2017 at 7:29 am

    It has been far too long since I baked with sweet potato, Mission for the weekend!

    Reply
    • Michele says

      February 2, 2017 at 3:10 pm

      Solid mission!

      Reply
  2. Patricia @Sweet and Strong says

    February 1, 2017 at 10:19 am

    We love cinnamon raison bread so these sound so delicious! Can’t wait to try them!

    Reply
    • Michele says

      February 2, 2017 at 3:10 pm

      Thanks Patricia 🙂

      Reply
  3. Emily says

    February 1, 2017 at 11:22 am

    WOW these are so fluffy looking; must make muffins today. I’ve never seen such a short ingredients list for a paleo muffin.

    Reply
    • Michele says

      February 2, 2017 at 3:09 pm

      Thanks Emily 🙂

      Reply
  4. meredith (The Cookie ChRUNicles) says

    February 1, 2017 at 12:54 pm

    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!

    Reply
    • Michele says

      February 2, 2017 at 3:09 pm

      I might have to put some mini muffins on my list 🙂

      Reply
  5. L.S. says

    February 1, 2017 at 11:08 pm

    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.

    Reply
    • Michele says

      February 2, 2017 at 3:07 pm

      Ah, sorry about so many photos. I will take that into consideration and cut it down to 4!

      Reply
  6. Rita K Bosworth says

    February 2, 2017 at 11:40 am

    I have a GF flour mix. Can I replace the 3 flours in this recipe with my all purpose mix?

    Thanks!

    Reply
    • Michele says

      February 2, 2017 at 2:55 pm

      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!

      Reply
  7. L.S. says

    February 2, 2017 at 12:03 pm

    5 stars
    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.

    Reply
    • Michele says

      February 2, 2017 at 2:54 pm

      Glad you liked them! Maybe a tbsp of cinnamon next time.

      Reply
  8. Linda Reynolds says

    February 5, 2017 at 5:34 pm

    I made these yesterday. YUMMY! My husband does not care for super sweet stuff, so these were just right for him.

    Reply
    • Michele says

      February 5, 2017 at 10:20 pm

      That’s great! So thrilled you guys liked them 🙂

      Reply
  9. Nicole says

    February 5, 2017 at 7:02 pm

    What can you sub the tapioca flour with? Almond or Coconut?

    Reply
    • Michele says

      February 5, 2017 at 10:15 pm

      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 🙂

      Reply
  10. Angela says

    August 26, 2017 at 9:26 pm

    I am doing Whole30. Could you omit the Maple syrup?

    Reply
    • Michele says

      August 26, 2017 at 9:27 pm

      Baking recipes of any kind are not permitted during Whole30, but this would be a great treat for afterwards 🙂

      Reply
  11. Joan Doucette says

    November 18, 2017 at 7:10 pm

    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?

    Reply
    • Michele says

      November 19, 2017 at 6:19 pm

      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:

      Reply
  12. Ginette says

    January 8, 2018 at 7:27 pm

    We can’t have nuts. Would buckwheat flour work in this recipe?

    Reply
  13. Jill says

    September 22, 2018 at 7:35 pm

    5 stars
    These were awesome! Reminded me of a delicious raisin bran muffin…my hubby, baby, preschooler and I all devoured them! I used honey instead of maple syrup only because I ran out and they were super yummy!

    Reply
  14. Michelle says

    January 25, 2019 at 4:58 pm

    5 stars
    These are so delicious!! Highly recommend! My coworker who isn’t a huge almond flour fan LOVED them. They have this amazing buttery taste but there is no butter! Yummy!

    Reply
  15. Joanne Cook says

    February 7, 2019 at 8:01 pm

    Can i substitute sultanas

    Reply
  16. Dub Andrea says

    June 19, 2019 at 4:59 pm

    Can you freeze these sweet potato muffins

    Reply
  17. Kristin says

    September 3, 2019 at 9:15 pm

    5 stars
    These are probably my favorite muffins, j make them whenever we have leftover sweet potatoes! Such a great texture and taste!

    Reply
    • Michele says

      September 4, 2019 at 1:26 pm

      I’m thrilled you love them 🙂

      Reply
  18. Karen says

    October 3, 2019 at 7:02 pm

    5 stars
    These are easy to make, moist and delicious!

    Reply
  19. Deb says

    January 1, 2020 at 4:04 pm

    5 stars
    Turned out great! I added a 1/2 teaspoon of maple flavouring just to add another dimension plus I sprinkled hemp seeds on the top!

    Reply
  20. JA Martin says

    March 21, 2020 at 3:46 pm

    5 stars
    Bravo! So easy to make, and they came out perfect the first attempt; as I do not have any tapioca flour, I substituted it for 3 Tablespoons of almond flour as recommended; I also did NOT chop the raisins and increased the raisins from 1/2 c to 3/4 c (hubby loves them). I used muffin liners, btw. REALLY AWESOME!

    Reply
  21. Diane Marquette says

    April 16, 2020 at 1:17 pm

    We just made these and the whole family loves these muffins! Thank you so much for sharing. They hold together very well.

    Reply
  22. find a word says

    October 12, 2020 at 10:47 pm

    The cake is soft and delicious! That’s how I follow your instructions. And your cake makes me sure it’s even better! Thanks for sharing this wonderful baking recipe

    Reply
  23. soap 2 day says

    October 14, 2020 at 10:36 am

    Excellent post shared thank youuu michele ^^

    Reply
  24. myflixer says

    October 27, 2020 at 9:59 pm

    This is a great blog. and i want to visit this every day of the week

    Reply
  25. html5 games says

    November 21, 2020 at 12:51 am

    I think these fluffy wafers are perfect for after-meal desserts puzzle jigsaw

    Reply
  26. Shannon says

    December 24, 2020 at 11:17 am

    5 stars
    These are delish! I’ll be making these again for sure.

    Reply

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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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