Sweet Potato Pecan Muffins

We’ve been seeing lots of people using this time at home to bake, so we knew it would be the perfect time to share this awesome recipe from one of our amazing cleanse community members – Susan of Nourish & Charm

Susan is a long-time cleanser and also one of our good friends! She runs an amazing blog where she posts healthy recipes and entertaining tips (she is a fabulous host!). So when (eventually!) you’ll be able to entertain friends and family again, make sure to check out her tips for hosting on her blog.

These muffins are the perfect, easy home-baking project. They’re free from most common allergens, plus they’ll make your house smell like cinnamon spice and everything nice.

Read about Susan’s blog, health journey and more below:

Nourish & Charm is my healthy eating and entertaining food blog that came to me from my love of bringing family and friends together through food. I love to promote a clean diet (nourish), and I love to entertain (charm), so this platform brings these two intentions together in one mission. Cooking for others helps bond us to our loved ones. Not only does it provide nourishment, but it also encourages a sense of community, belonging and purpose. 

I adopted a healthy eating lifestyle several years ago after confronting a Multiple Sclerosis diagnosis. This change had a positive impact on my mind and my body, and it also influenced how I cook for my family and my loved ones. Gratefully, I live in the beautiful state of Colorado, which I consider to be a wellness mecca. Jo and Jules from the Conscious Cleanse have had a significant impact on this wellness community! They provide structure and a wealth of information for the cultivation of a healthy lifestyle.

Cooking for others nourishes the body and soul, and creates a sense of harmony and intimacy that we can all use more of these days. I love to entertain, but it is important to me that my gatherings incorporate a clean and healthy, but delicious menu! What does a clean recipe look like to me? It is always gluten free, it uses whole, real foods and natural ingredients, it avoids refined sugars, has a dairy free option and most importantly, is prepared at home! I built my Nourish & Charm platform as a way to share my recipes and entertaining menus with our community. 

I have learned that we do not have to limit our menus just because we want to provide a clean and healthy meal. And yes healthy and guilt free sweet treats and even clean but fun cocktails are possible! Whether you are planning a dinner party, hosting a special event, cooking a meal for your family or just looking for new recipes, check out my website at nourishandcharm.com.  Go through the various celebrations or just browse the recipes. Feel free to sign up for the weekly newsletters. I also encourage you to follow me on Instagram @nourishandcharm or like me on Facebook. You don’t have to derail your health to eat and serve delicious food.  

One fan favorite recipe is my Sweet Potato Pecan Muffins. They are grain free, refined sugar free, dairy free, gluten free and super delicious.  Have them for breakfast, as a snack or even for dessert! Get some veggies, fruit and protein all in one tasty treat!

Sweet Potato Pecan Muffins

Yield: 10 Muffins


  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1 cup sweet potato puree*
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • 2 eggs
  • ½ cup shredded carrots
  • ½ cup diced apples
  • ½ cup chopped pecans

Preheat oven to 350°. Line a muffin pan with 10 muffin liners. Combine the almond flour, coconut flour, arrowroot flour, baking powder cinnamon, nutmeg, and salt in a mixing bowl and mix well. Place the sweet potato, maple syrup, vanilla, and eggs in a blender and blend thoroughly. You can also use a food processor or a hand mixer. Add the wet ingredients to the dry ingredients and mix together. Fold in the carrots, apples, and pecans. Fill each muffin liner to the rim. Bake for 30 minutes. Makes 10 muffins.

*NOTE: I use canned sweet potato puree. Sometimes these cans are hard to find in the store outside of the fall season. I cook with sweet potato often so I buy these cans by the case. Also feel free to bake and puree your own sweet potato. If the batter is too thick, you can add a couple of tablespoons of almond milk.

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Showing 6 comments
  • Heather K Margolis

    Any suggested subs for the eggs? We have Bob’s Red Mill egg replacer or have used, ironically, pumpkin.

    • Jo and Jules

      Hi Heather, Great question. Bob’s Red Mill egg replacer should work great for this recipe or you can make a “flax egg”. A flax egg is 1 tablespoon ground flax seed mixed with 3 tablespoons of water and let it set for 5 to 10 minutes. This recipe equals one egg. Once you give it a try, let us know what you think. XO, J&J

  • Terri French

    something is not right with this recipe. It needs yogurt or almond milk or something. They are very dry and crumbly. I only left them in the over for about 22 minutes also.

    • Jo and Jules

      Hi Terri, Oh no! We’ve never experienced that before. If the batter was dry before cooking it then you’re right, adding either a non-dairy milk or yogurt would be helpful. Thank you for letting us know. XO, J&J

  • Mark Farrell

    Would one and a half cups of whole wheat flour work in place of the 3 different types of flour? Looking for something on the healthy side, but doesn’t necessarily have to be a cleanse.

    • Jo and Jules

      Hi Mark, That’s a good question. Since we don’t bake with wheat flour we can’t say. If you’re looking for smaller quantities of flours, often Natural Grocers or Whole Foods will have smaller amounts in their bulk section. If you give the recipe a try, even with wheat flour, let us know what you think. XO, J&J

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