Paleo Mini Sweet Potato Souffles

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This has got to be one of my favorite post-WOD foods. An easy little muffin thingy that’s loaded with sweet potatoes and no added sugars. Perfect.

Sweet Potato Souffles | Our Paleo Life

I have made these with the honey, but they are honestly fine without it. I see no need to add extra sweeteners when it’s not really necessary.

Sweet Potato Souffles | Our Paleo Life
Sweet Potato Souffles | Our Paleo Life

Mini Sweet Potato Souffles

Yield: 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 large Sweet Potato, peeled & diced
  • 1 Banana, peeled
  • 3 Eggs
  • 1/3 cup Pecans, Walnuts, or Almonds
  • 1/3 cup Flax Seed Meal
  • 1/3 cup Coconut Oil, softened or melted
  • 1 tsp Vanilla, leave out for Whole30
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/8 tsp Ground Nutmeg
  • Pinch of Salt
  • Unsweetened Shredded Coconut, to sprinkle on tops


  1. Preheat oven to 375°F.
  2. Place sweet potato cubes in a microwave safe bowl, cover with water, and microwave until fork-tender (mine takes about 7-8 minutes). Drain the water.
  3. If you have a Blendtec, Put all ingredients (except coconut) in the blender in the order listed. Press the Batter button.
  4. If you don't have a Blendtec or have a regular blender, put the sweet potato and banana in a food processor or blender and puree. Then the nuts, flax seed meal, baking soda, baking powder, cinnamon, nutmeg, and salt. Puree until completely broken down and smooth.
  5. Then add the wet ingredients: coconut oil, eggs, and vanilla extract. Puree until smooth.
  6. Use silicone muffin liners for best results. If you don't have those, use 5" parchment paper squares pressed into the muffin liners. If you don't have parchment, use regular paper muffin liners (these stick a lot more).
  7. Use an ice cream scoop to scoop out and pour ingredients into each cup. You're going for about 3/4 full here.
  8. Sprinkle each souffle with the shredded coconut.
  9. Bake souffles for 25-30 minutes or until the tops are a nice golden brown. The inside might still be a little soft.
  10. Try to let them cool a bit before you eat them, it will help them firm up a bit more and be less mushy.
Nutrition Information:
Yield: 10 Serving Size: 1 souffle
Amount Per Serving: Calories: 173Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 124mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g

Nutrition is calculated by a third party and may not be 100% accurate

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  1. LOVE these! Making them for tomorrow’s WOD–a delicious Monday treat at the box! Thank you so much! Love this blog! Hoping to snag some goodies via the give-away! Happy Mother’s Day 🙂

    1. Almond meal would probably work, but I think that adding ground pecans might be better, as far as texture goes. Let me know how it turns out.

    1. I have not used the yellow ones in this recipe yet, but I can’t see it affecting it too much, aside from the color.

  2. These are great! I made them without any flaxseed and the texture was fine for me. I added an extra egg this time and poked a few cranberries inside!

  3. Made these for the second time tonight… loved them so much! This time I tried tossing in 1/3 cup of dried cranberries for an extra zing. Looking forward to my afternoon snack at work tomorrow!

  4. Hi! Trying these tonight – they look amazing!
    What’s the best way to store them so that they keep for a few days?

    1. i just store them in a tupperware on the counter. Any longer than 3-ish days, I’d probably put them in the fridge.

    1. I haven’t tried, they usually don’t last more than 2 days in my house 🙂 I think they’d freeze well, and you could thaw them at room temp.

  5. Could you substitute pumpkin for the sweet potato to change it up? Don’t get me wrong, I LOVE the original, but just thinking of ways to change it up a bit.


  6. What if we need nut free? What do you think I could replace the nuts with? Is it ok to just leave them out or will it affect baking?

    1. I wouldn’t leave them out, it’s what makes up part of the bulk of the muffins. You could try subbing an equal amount of sunflower kernels (though I haven’t tried this). I think that would work though. If you try it, I’d love to hear how it turns out.

  7. These are baking in the oven now. I probably ate half the batter before I got them in the tin! I used almond meal because it’s what I have on hand and it (the batter at least!) is delicioussssss.

  8. Have you tried to make these with an egg substitute?… This is been my favorite recipe for the last year but in the last couple of months I have developed an egg allergy.

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