Thank you so much for stopping by today, my friend! I’m beyond excited to share a recipe that’s been a little lifesaver in my kitchen: Flourless Sweet Potato Muffins. They’re moist, naturally sweet, and packed with protein—all without refined flour or loads of sugar. If you’re looking for a wholesome breakfast, post-workout snack, or just a guilt-free treat, you’ve found your new favorite.
These muffins have become a staple in my home (my kids even ask for them over store-bought muffins!), and I can’t wait for you to try them. Be sure to subscribe to my email list so you never miss another delicious and healthy recipe straight from my oven to yours.
Overview of Recipe Content
These flourless sweet potato muffins are the perfect blend of cozy autumn flavors and everyday practicality. They’re made with sweet potato, cottage cheese, and almond flour for a muffin that’s hearty, satisfying, and naturally gluten-free.
Why You’ll Love Them
- High protein, low sugar – thanks to cottage cheese and eggs.
- Naturally sweet & spiced – warm cinnamon and nutmeg bring out the sweetness.
- No refined flour – just wholesome ingredients.
- Meal-prep friendly – freeze beautifully for grab-and-go mornings.
What They Taste Like
Moist, tender, and just sweet enough. The sweet potato gives them a velvety texture, while the cinnamon and nutmeg add that cozy, almost pumpkin-pie-like flavor.
Ingredients You’ll Need
- 1 cup cooked sweet potato, mashed
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour (optional for extra structure)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 1 tsp baking powder
- Pinch of salt
Tools You’ll Need
- Muffin tin
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
Substitutions & Additions
- Swap cottage cheese with Greek yogurt for a tangier taste.
- Add chocolate chips for a dessert-style muffin.
- Use pumpkin puree instead of sweet potato for variety.
- A drizzle of maple syrup or honey if you like them sweeter.
How to Make Flourless Sweet Potato Muffins
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Mash your sweet potato until smooth. A fork works fine, but a hand blender makes it silky.
- Blend wet ingredients – cottage cheese, eggs, vanilla – until creamy.
- Stir in the sweet potato, then add almond flour, cinnamon, nutmeg, baking powder, and salt.
- Spoon the batter into your muffin tin, filling each about ¾ full.
- Bake for 20–25 minutes until golden on top and a toothpick comes out clean.
- Cool before enjoying – they firm up as they rest!
These come out smelling like autumn in a muffin wrapper—warm, spiced, and just begging for a cup of coffee or tea.
What to Serve with Flourless Sweet Potato Muffins
These muffins pair wonderfully with:
- A warm latte or chai tea.
- Fresh fruit or a smoothie for a balanced breakfast.
- A dollop of almond butter on top for extra protein.
Tips for Making It Perfect
- Use room-temperature eggs for better blending.
- Don’t overmix once the dry ingredients go in—keeps the muffins fluffy.
- Bake in silicone muffin cups to avoid sticking.
- Double the batch because they disappear fast!
Storage Instructions
- Room Temperature: Store in an airtight container for 2 days.
- Fridge: Keeps well for 5 days.
- Freezer: Freeze individually and reheat in the microwave for 30–40 seconds.
General Information
Sweet potatoes aren’t just tasty—they’re packed with fiber, vitamins A and C, and antioxidants. They’ve been part of traditional American cooking for centuries, and here, they transform into a healthy baked good you can feel great about eating any time of day.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Swap cottage cheese with dairy-free yogurt.
Can I skip the almond flour?
Yes, they’ll still hold together, but almond flour gives a little extra structure.
Do they taste eggy?
Nope! The sweet potato masks any egg flavor.
Can I make them sweeter?
Of course—add 2–3 tbsp maple syrup or honey to the batter.
Conclusion
There you have it: the perfect flourless sweet potato muffins—high in protein, low in sugar, and absolutely delicious. They’re proof that healthy baking doesn’t have to sacrifice taste or texture.
If you love baking with sweet potatoes, you might also enjoy my Sweet Potato Pie Bars or these High-Protein Pumpkin Pancakes.
Happy baking, and don’t forget to share your muffins with me on Pinterest!
Interactive Elements
I’d love to hear from you! Leave a comment or review if you try these muffins. And if you snap a picture, tag me on Pinterest so I can cheer you on in your kitchen.
Nutritional Information (per muffin, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|
| 130 | 9g | 11g | 3g | 6g | 2g |
Flourless Sweet Potato Muffins – Moist, High-Protein & Low-Sugar
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Description
These Flourless Sweet Potato Muffins are moist, high in protein, and naturally low in sugar. Made with cottage cheese, sweet potato, and warm spices, they’re perfect for a healthy breakfast or snack.
Ingredients
1 cup cooked sweet potato, mashed
1 cup cottage cheese
2 large eggs
½ cup almond flour (optional for extra structure)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg (optional)
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Mash sweet potato until smooth.
3. Blend cottage cheese, eggs, and vanilla until creamy.
4. Stir in sweet potato, almond flour, spices, baking powder, and salt.
5. Spoon batter into muffin cups, filling ¾ full.
6. Bake 20–25 minutes until golden.
7. Cool before serving.
Notes
You can swap cottage cheese for Greek yogurt.
Add chocolate chips for a sweet twist.
Freeze muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 3g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
