Sweet Potato Pecan Muffins (Paleo)

Serves: 4

Happy Monday! I hope all my American friends had a happy Thanksgiving with your family and friends! I know I ate a plate or two too much and I still have more left to go! Are you still up to your elbows in leftovers?? If so, this recipe will be the perfect way to use up those leftover sweet potatoes and get back on that healthy, clean eating! These muffins are very simple, extremely flavorful and make the perfect breakfast, dessert or on the go snack! Plus they freeze well, so you can make a big batch and eat them when you are in need of a something healthy, quick!

Fit Ingredients

  • 3/4c (84g) almond flour
  • 1 1/2 tsp (7g) psyllium husk (can sub flax)
  • 1/4c baking stevia (adjust to desired sweetness)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp maple extract
  • 1/2c (113g) sweet potato puree (mashed)
  • 1/8c (15g) pecans, crushed


  • muffin tin
  • non stick spray



1. Pre heat your oven to 350 degrees.

2. Spray 4 muffin cups with non stick spray.

3. In a bowl, whisk together your dry ingredients; almond flour, psyllium husk, stevia, baking powder, cinnamon, nutmeg and ginger.

4. In a second bowl whisk together your wet ingredients; eggs, vanilla, maple extract and sweet potato.

5. Combine your wet and dry ingredients.

6. Mix well.

7. Divide the batter evenly among 4 muffin tins.

8. Top with crushed pecans (and additional cinnamon, if desired)

9. Bake for ~33 minutes.

10. Allow to cool before serving.

HEAVEN!! These were out of this world! The maple gives them such an amazing added layer of flavor! They are bakery soft with a nice crunch from the pecans! This is another one of my all time favorites! Serve alongside some greek yogurt or as a snack/dessert with your tea!


Nutrition: (per 1 out of 4 muffins)

Calories: 208.9, Protein: 8.1g, Carbs: 12.2g, Fat: 15.5g (2g Saturated), Sodium: 49mg, Fiber: 5g (Net Carbs: 7.2g)


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