Photo of Sweet potato muffins by WW

Sweet potato muffins

Points® value
Total Time
55 min
20 min
35 min
These flourless muffins use sweet potato and ground almonds, to make them gluten free.


Sweet potato, raw

150 g, peeled and chopped into 2 cm chunks

Egg, whole, raw

2 medium, raw, lightly beaten

Vegetable Oil

2 tablespoon(s)

Maple Syrup

4 tablespoon(s)

Ground Almonds

60 g

Baking powder

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

0% fat natural Greek yogurt

150 g

Maple Syrup

1 tablespoon(s)

Pecan Nuts

15 g, toasted and roughly chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases.
  2. Place the potatoes along with 3 tbsp. water in to a microwavable bowl. Cover in cling film, pierce several holes in it and cook on full power for 10-12 minutes on until completely tender. Transfer the cooked potato to a small food processor and blitz until smooth or alternatively mash well.
  3. In a mixing bowl beat together the eggs, veg oil and maple syrup until light and frothy. Fold through the almonds, baking powder and beat in the cooled sweet potato until evenly incorporated. Spoon the mixture in to the cases.
  4. Bake the muffins in the centre of the oven for 15-20 minutes or until firm to the touch. Once baked remove from the oven, transfer to a wire rack and leave to cool completely.
  5. Lightly fold the yogurt and the maple syrup together. Roughly chop the toasted pecans. Swirl the yoghurt and top each muffin and sprinkle over the chopped pecans.