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+ servings

Flourless Sweet Potato Blender Muffins

Course Breakfast
Cuisine American
Keyword bake, bananas, blender muffins, dairy free, flourless, gluten-free, sweet potato, vegetarian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 153kcal


  • 1 medium sweet potato
  • 2 medium banana
  • 2 large egg
  • 2/3 cup almond butter
  • 6 tablespoon maple syrup, pure
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger, ground
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 teaspoon baking powder


  • Preheat the oven to 350°F. Grease a muffin tin.
  • Bake sweet potato until tender (about an hour) and allow to cool, or use leftovers if you have them on hand.
  • Place 3/4 cup mashed sweet potato along with all the remaining ingredients (except the baking powder) in a blender. (Make sure you measure the sweet potato as the texture will change if you add a different amount.) Blend on high until smooth.
  • Add the baking powder and blend on low until just combined.
  • Pour the batter into the muffin tin, filling each cup 3/4 of the way full.
  • Bake in preheated oven for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.


Calories: 153kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 21mg | Fiber: 2g | Sugar: 10g