Sweet potato and bacon muffins (AIP, paleo)

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

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 sweet potato and bacon muffins?

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 or my zucchini and pesto muffins.

About the sweet potato purée

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 potato recipe or my sweet potato breakfast bowl or even my fudgy brownies).

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 sweet potato and bacon muffins

• Peel and dice the onion.

• Clean the mushrooms and slice them

• 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.

• 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!

Sweet potato and bacon muffins (AIP, paleo)

4 from 13 votes

Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: Breakfast, Appetizers, Main dishCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Ingredients

• 1 cup tightly packed (250 g) orange sweet potato purée (see notes above to know how to do that)

• 1 cup + ⅓ cup (150 g) tigernut flour (or almond flour if you are not on AIP nor nut intolerant)

• ¼ cup + 1 Tbsp (50 g) arrowroot (see notes below for substitutions)

• 1 Tbsp apple cider vinegar (or lemon juice)

• 4 Tbsp extra virgin olive oil

• 1 cup (75 g) mushrooms (about 5 small mushrooms)

• ½ + ⅓ cups (100 g) onion (about one small onion)

• ½ cup (100 g) bacon cubes

• 1 tsp baking soda

• Pinch of 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.

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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!!!