Sweet Potato Pecan Muffins
Sweet and moist Sweet Potato Pecan Muffins. Soft and fluffy with a nutty crunch in the middle. Made with gluten-free flours, roasted sweet potatoes, coconut sugar, coconut oil, and crushed raw pecans. They're great as a treat, breakfast baked-good, or snack.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar (or maple sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink sea salt
- 2 eggs
- 1 cup roasted sweet potato (see note)
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup crushed raw pecans (plus more for garnish)
Instructions
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Preheat oven at 350 degrees F. Line a 12 muffin tin pan with muffin liners.
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In a large mixing bowl, combine dry ingredients: almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and pink sea salt. Whisk until ingredients are well blended together.
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In a separate large mixing bowl, combine wet ingredients; eggs, roasted sweet potatoes, coconut oil, vanilla extract. Whisk until well combined making sure there aren't any chunks of sweet potato. If there is, discard it.
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Pour went ingredients into dry ones and whisk together. Make sure the ingredients are well combined and that there aren't any streaks of flour left.
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Using a spatula, fold in crushed pecans into the batter. Then use a trigger ice cream scooper to evenly scoop batter into muffin pan. It should be enough to fill about 10-11 muffin liners. Use more pecans to add to the top of each muffin if you wish. Extra pecans on the top adds more of a crunch and makes a beautiful garnish.
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Place muffins in the oven and bake for 35 minutes.
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Remove muffins from the oven and let them sit for 5-10 minutes to slightly cool down. Carefully remove muffins from pan and place on top of a cooling rack. Allow muffins to continue to cool down for another 10 minutes.
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Serve and enjoy! Keep any leftover muffins in a tightly sealed container refrigerated for up to 7 days.
Recipe Notes
Tips and Substitutions:
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- Roast your sweet potato ahead of time- This will save you a lot of time. Especially if you want to make these quick.
- Preheat oven and use a thermometer- this will ensure your oven is the correct temperature.
- Do not fill muffins all the way to the top- as muffins rise in the oven, they will overflow. Fill each muffin about 2/3 up.
- When muffins are ready to come out of the oven, open the oven slowly- This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
- Make sure to transfer muffins to a cooling rack- This way they can cool on the inside and not continue baking. You want nice and moist muffins!
- Coconut sugar can make muffins come out darker- Coconut sugar will make baked goods look more on the brown side. This doesn't mean that they are burnt.
- Substitute for coconut sugar- If you want your muffins to be a lighter and more golden color, use maple sugar instead.
- Substitute for coconut oil- You can use avocado oil, ghee or unsalted butter.
- Switch up your sweet potatoes- You can also use butternut squash or pumpkin.
- Add Candied Pecans to these Sweet Potato Pecan Muffins- Pecans are a delicious nut and add great texture and crunchiness to baked goods. Candied pecans add a sweetness along with nuttiness making the muffins even more delicious.
- Add a spread to your muffins- You can spread some butter, almond butter, or jam on them. It makes them so good especially when they are warm and right out of the oven.