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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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?
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!
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!
Can i substitute sultanas
Can you freeze these sweet potato muffins
These are probably my favorite muffins, j make them whenever we have leftover sweet potatoes! Such a great texture and taste!
I’m thrilled you love them 🙂
These are easy to make, moist and delicious!
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!
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!