Sweet Potato Pecan Muffins

Sweet Potato Pecan Muffins

Not only delicious, these little beauties also pack a powerful punch of nutrition! Sweet potatoes are loaded with Vitamins A and C, plus iron, potassium, and plenty of fiber, so they really provide a body with plenty of fuel! You’ll also get additional fiber and a healthy dose of omega 3 fatty acids from the addition of chia seeds. These make a great mid-day snack when you’re craving a little something to power you through the rest of your busy day.

Makes 12 muffins


  • 1 C mashed sweet potato (Note: one large potato gave me more than enough. Best baked the day before so you don’t need to wait for it to cool!)

  • 1/4 C coconut oil

  • 1/2 C maple syrup

  • 1/4 C pureed pear (or applesauce)

  • 1 farm fresh egg

  • 1 T pure vanilla extract

  • 1 T chia seeds

  • 1 C GF oats

  • 1 C sorghum flour

  • 1 1/2 T baking powder

  • 1 T baking soda

  • 1 T orange zest

  • 2 tsp cinnamon

  • 1/2 tsp allspice

  • 1/2 tsp nutmeg

  • 1/2 tsp sea salt

  • 1 C raw pecans, chopped

  • 12 whole pecans (to garnish muffin tops)



1. Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.

2. Whisk together sweet potato and oil in large bowl.

3. Add maple syrup, pear puree, egg, and vanilla, mixing well to blend ingredients. Add chia seeds to liquid mixture.

4. Blend together oats, flour, baking powder, baking soda, zest, and all spices.

5. Fold dry ingredients into liquid and combine to form batter.

6. Add chopped pecans. 

7. Fill cupcake liners with batter (just about to the top). Place one whole pecan in center of each muffin.

8. Bake for 20-25 minutes (until toothpick in center comes out mostly dry). Allow to cool on rack completely before serving/eating.

Note: I find these keep best if wrapped individually and stored in the freezer. Just take one or two out in the morning and bring to room temperature, or pop in the toaster oven for a few minutes.