Grain-free Sweet Potato Muffins

I based this recipe on a Pumpkin Nut Muffin recipe I found in Mark Sisson's Primal Blueprint Cookbook. He borrowed the recipe from Bruce Fife.

Instead of using canned pumpkin, I had a few roasted sweet potatoes sitting in the fridge. I couldn't think of anything to do with them until I came upon this recipe. In order to eliminate the wheat flour, coconut flour is used as a substitute. Whenever baking with coconut flour, the number of eggs is usually doubled or even tripled. A small amount of coconut flour needs a large number of eggs to moisten and help it rise. This is not a downside, as your finished product ends up containing much more protein than a regular muffin! However, you cannot substitute a different type of flour as the ratios will be way off.

I used maple syrup as the only sweetener (besides the sweet potatoes!) but you could substitute honey or even brown sugar, if you wanted. I love the maple flavor, especially combined with sweet potato. Although I did not add them, chocolate chips are another option for added sweetness.


1/2 cup coconut flour
1-2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed sweet potatoes (or pumpkin puree)
6 eggs, beaten
4 TB coconut oil, melted
1/3 cup maple syrup (or honey)
1 teaspoon vanilla extract (I skipped this.)

pecan halves, pumpkin seeds, and shredded coconut -- for topping

Preheat oven to 400F. Spray a 12 cup muffin tin with coconut oil, or grease with butter, or use paper liners.

Mix liquid ingredients together and beat well. In a separate bowl, stir together all the dry ingredients. Pour the wet into the dry and fold gently until just combined--do not overmix. Spoon batter into muffin tins, filling about 2/3 of each cup. Sprinkle nuts, seeds, or shredded coconut on top. Bake about 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Remove muffins from tin as soon as cooled. Store in an airtight container in the fridge or freeze. Makes about 12 muffins.