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    Home » Breakfast

    Sweet potato and bacon muffins (AIP, paleo)

    Published: Nov 13, 2020 · Updated: Aug 27, 2021 by gohealthywithbea | This post may contain affiliate links | 5 Comments

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    4 sweet potato and bacon muffins on a white plate and a text overlay

    Those sweet potato and bacon muffins will be perfect for a grab and go breakfast, lunch or dinner!

    7 sweet potato and bacon muffins on a white plate

    Why these sweet potato and bacon muffins? Well, like I've said before (I know, I'm repeating myself lol), since I started this diet, I have found that one of the most difficult thing is "to go food". You know, the kind of food you just grab and go, for travel or you take with you in your lunch box at work or school.

    Although I know that in some countries, savory breads or muffins are quite intriguing, in France, they are very common. So I figured, these would be my new "travel food".

    Of course, first, I had to create my own recipes, according to my intolerances. Because let's face it, pretty much all French savory muffins contain gluten, eggs and cheese (especially cheese, or they wouldn't be French lol).

    What I love about these savory muffins, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch or dinner, bring them in your lunch box...

    Moreover, you can make this, either as a loaf or muffins.

    Can I freeze these ?

    Yes, they freeze very well. That's another reason why they are so convenient! Get them out of the freezer before in the morning and they will be defrost when it's time for your luch break. Prepare yourself a salad or a nice hot soup (stored in an insulated lunch box) and voilà, your "to go lunch" is ready!

    Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape (yes, beauty is important when it comes to food) and I also think they freeze better as muffins VS as loaf slices.

    Also, it is better to freeze your sweet potato and bacon muffins (either as a loaf or muffins) when they are still fresh. So freeze them on the day you make them or the day after at the latest.

    If you want to try another savory bread or muffins recipe, you can try my Zucchini and tuna bread (Coconut free, AIP, paleo) or my Zucchini and pesto muffins (AIP, paleo, vegan)

    About the sweet potato puree

    First of all, I use orange sweet potatoes as they are the easiest ones I can find here in Paris.

    Then, to make this recipe easier, I prepare a big batch of orange sweet potato puree that I will use for different recipes (either my Mashed sweet potatoes (AIP, paleo, whole30) recipe or my Sweet potato breakfast bowl (AIP, paleo, vegan) or even my Fudgy brownies (Coconut free, AIP, paleo, vegan)).

    And to make sweet potato puree, you can either :

    • use a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
    • use an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
    • use a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.

    Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.

    How to make those savory muffins

    • Peel and dice the onion.
    sliced onion on a wooden cut board
    • Clean the mushrooms and slice them
    white mushrooms cut in pieces on a wooden cut board
    • Heat a skillet on medium heat. Pour the bacon cubes and onion in the skillet. Add the mushrooms to the pan. Let the whole thing on medium heat until it's cooked.
    onion and bacon cubes cooking in a stainless steel frying pan
    • In the meantime, in a blender combine the sweet potato puree, apple cider vinegar and olive oil. Blend until well combined.
    a spoonful of sweet potato purée taken form a blender
    • In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
    all the dry ingredients mixed together in a large bowl
    • Add the sweet potato purée to the dry ingredients and mix until well combined.
    sweet potato and bacon muffin batter before adding the onion and bacon
    • Then add all sauted bacon, mushrooms and onion to the bowl and mix all the ingredients together.
    sweet potato and bacon muffin batter after adding the onion and bacon
    • Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
    sweet potato and bacon muffin batter in a muffin pan
    • Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup. Bon appétit!

    Other savory muffins or breads

    • Zucchini and pesto muffins (AIP, paleo, vegan)
    • Zucchini and tuna bread (Gluten free, AIP, paleo)
    • Chicken muffins (Gluten free, AIP, paleo)
    • AIP Olive fougasse bread (Coconut free, vegan)
    4 sweet potato and bacon muffins

    Sweet potato and bacon muffins (AIP, paleo)

    gohealthywithbea
    Those easy to make savory muffins are perfect for an on the go meal
    4.86 from 7 votes
    Print Recipe Pin Recipe
    AIP recipe icon
    Coconut free recipe icon
    Dairy free recipe icon
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    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Appetizer, Breakfast, Lunch
    Cuisine French
    Servings 8 muffins
    Calories 286 kcal

    Ingredients
     
     

    • 250 g sweet potato puree (see notes above to know how to make sweet potato puree. Use orange sweet potatoes)
    • 150 g tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
    • 50 g arrowroot (see notes below for substitutions)
    • 1 tablespoon apple cider vinegar (or lemon juice)
    • 4 tablespoon extra virgin olive oil
    • 75 g mushrooms (about 5 small mushrooms)
    • 100 g onion (about one small onion)
    • 100 g bacon cubes
    • 1 teaspoon baking soda
    • Pinch of sea salt

    Instructions
     

    • Preheat oven to 360° F (180° C)
    • Peel and dice the onion. Heat a skillet on medium heat. Pour the bacon cubes and onion in the skillet. Clean the mushrooms, slice them and add them to the pan. Let the whole thing on medium heat until it's cooked.
    • In the meantime, in a blender combine the sweet potato puree, apple cider vinegar and olive oil. Blend until well combined.
    • In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
    • Add the sweet potato purée to the dry ingredients and mix until well combined.
    • Then add all sauted bacon, mushrooms and onion to the bowl and mix all the ingredients together.
    • Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
    • Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup.
      Bon appétit !

    Notes

    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate of accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
    If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP and paleo compliant. If you are not on the AIP nor paleo diets you can use potato or corn starch instead of arrowroot.
    After they are cooled, store the muffins in the refrigerator (no more than 2 days in the fridge, otherwise, they will get dry). After storing them in the fridge, you do not need to reheat them. In France, they are eaten at room temperature. But if you prefer them hot, you can reheat them. Though keep in mind that reheating them might dry them out a bit. Take them out of the fridge in advance in order for them to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 286kcalCarbohydrates: 21gProtein: 9gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 373mgPotassium: 217mgFiber: 5gSugar: 3gVitamin A: 6006IUVitamin C: 7mgCalcium: 70mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    This sweet potato and bacon muffins recipe has been selected as one of the featured recipes in the “reader favorite” category from Phoenix Helix Paleo AIP Recipe #344!! 😍Thank you!!!

    « Gluten free apple muffins (vegan, paleo, AIP)
    Chicken muffins (gluten free, paleo, AIP) »

    Reader Interactions

    Comments

    1. Diana

      December 21, 2020 at 8:45 pm

      These are a delicious discovery - I love the savoury bites and will need to double this recipe the next time . They froze very well. Thks Bea

      Reply
      • gohealthywithbea

        December 21, 2020 at 11:25 pm

        Bonjour Diana. Thank you so much to take the time to tell me this! So nice to hear!!! ❤️ Merci

        Reply
    2. Ivy

      February 03, 2021 at 5:38 am

      Hi Bea! Quick question: why do you suggest not reheating them after refrigeration? I love my muffins hot/warm 🙂

      Reply
      • gohealthywithbea

        February 03, 2021 at 12:38 pm

        Bonjour Ivy. Well, firstly because that's how we eat savory muffins and breads in France 😉
        And secondly because usually, reheating them, tends to dry them out. But if you prefer to eat those hot/warm, feel free to do so! So, you are right, I should have written "you don't need to reheat them" instead of "do not". I will change that. Have a good day!

        Reply

    Trackbacks

    1. Paleo AIP Recipe Roundtable #344 - Phoenix Helix says:
      November 19, 2020 at 12:00 am

      […] Sweet Potato and Bacon Muffins from Go Healthy with Bea *These tigernut flour based savory muffins are a nice change from the typical sweet muffins! […]

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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