Sweet Potato Protein Muffins

Paleo sweet potato protein muffin recipe

These power muffins are packed with protein and complex carbohydrates to give you a boost in energy!

How to make sweet potato protein muffins

Mommy, are these Kibbles gluten free?

The RHR Kitchen has been filled with lively excitement since the arrival of our new puppy last week. Little ‘Monkey’ has been keeping us on our toes with his constant, adorable need for attention.

Our household animal count has now risen to 5…2 fish, 2 dogs and a chubby bunny named Thumper 🙂 I’m pretty sure this is a good place to cap things off, but my soft spot for furry things is hard to control. Who knows what the Keuilian zoo will acquire next!

How about these Sweet Potato Protein Muffins? These are pretty awesome! It’s the perfect snack or breakfast that will fill you with energy and power your day — without a sugar rush or crash. There are zero grains or gluten, which is also nice, and a full cup of protein powder.

I love how the baked sweet potato adds a creaminess to the batter which transfers to tenderly moist muffins and a hint of that yummy sweet potato taste.

Make sure to use really high quality protein, sweetened with stevia, and flavored with vanilla. I prefer to use egg white protein when I bake — Jay Robb is a great brand. For whey protein powders, no one makes a higher quality than BiotTrust.

It’s worthwhile to make a double batch of these muffins and then freeze some to use throughout the week. Enjoy!

Sweet Potato Protein Muffins
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 12


  1. Poke a sweet potato all over with a fork and bake at 425 degrees F for 40 minutes. Remove from oven, cool, and remove the skin. Reduce oven temperature to 350.
  2. Pulse the almonds in a food processor until finely ground. Add the remaining ingredients to the food processor and pulse until fully combined.
  3. Generously grease a 12-muffin tin with coconut oil. Divide the batter between the 12 muffin tins and bake for 15-20 minutes.

Serving size: 1 Muffin     Calories: 134     Fat: 6     Carbohydrates: 10     Sodium: 107     Fiber: 2.4     Protein: 9    


Paleo recipe for sweet potato muffins.

These muffins are great to grab in the morning or afternoon for a power snack.


  • Michelle January 22, 2014 at 5:42 pm

    Looks like a great recipe! To cut down the prep time, do you think organic canned pumpkin (unsweetened, obviously) would be an acceptable substitution?

    • Diana January 22, 2014 at 8:43 pm

      Hi Michelle,
      Canned pumpkin would work, and you could also purchase canned sweet potato.

  • lisa February 19, 2014 at 11:12 pm

    everyone loved these!

  • Kate February 22, 2014 at 3:31 am

    Hey there,

    Im just wondering what brand of protein powder you use and if you could substitute it for something else? Have you tried?

    • Diana February 24, 2014 at 5:49 pm

      Hi Kate,
      I like to use Egg White Protein, Jay Robb brand. If you’re OK to use Whey then try BioTrust. Any high quality protein powder will work fine in this recipe.

  • Pam August 19, 2014 at 5:32 pm

    Any substitutions for the dates? I don’t have any on hand.

    • Diana August 19, 2014 at 7:09 pm

      Hi Pam,
      In place of the dates you could experiment with using 1/3 – 1/2 cup of unsweetened apple sauce. You could also try 1 mashed banana.

  • lacy July 15, 2016 at 1:18 pm

    help why aren’t they firming up? They remain wet and gooey inside… not light and fluffy? What kind of protein powder are you using?

    • Diana August 8, 2016 at 7:50 pm

      Hi Lacy, I use Jay Robb egg white protein. I’d recommend baking the muffins longer if they are still wet and gooey on the inside. Also you could use a mini muffin pan to create smaller muffins. Enjoy!

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