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These Savory Sweet Potato, Bacon and Chive Muffins are the ultimate comfort food. They’re perfect as a quick breakfast, or with a hearty soup for lunch/dinner and are AIP, paleo and coconut-free!
In this recipe, sweet potato is paired with crispy bacon, chives and onion and garlic powder for a sweet and savory combo that is absolutely delicious. There are no added sugars in here and this recipe is coconut-free! The request I get most often from folks these days is for coconut-free recipes. So I’ve got a bunch more coming through very soon!
These muffins make the perfect breakfast, are a wonderful afternoon snack or lunchbox treat.
Here’s what you’ll need for these Sweet Potato, Bacon and Chive Muffins:
- Sweet potato puree – (make your own or used canned sweet potato puree once there are no other additives like sugar)
- Fresh chives
- Bacon – ensure it’s naturally cured with no artificial ingredients or spices (except for salt).
- Onion and garlic powder
- Applesauce
- Gelatin
- Cassava flour, Tigernut flour and Tapioca Starch
- Extra virgin olive oil
FAQs about these Sweet Potato, Bacon and Chive Muffins
Can I use pumpkin instead of sweet potato?
I haven’t tried myself but this substitution should work. I would recommend using sugar pumpkin which is creamier than canned pureed pumpkin. You could also try roasted butternut squash puree.
Is bacon AIP?
It can be. Dr. Sarah Ballantyne includes bacon as an option for folks looking for breakfast proteins on the AIP. As noted above, you want to ensure that your bacon is naturally cured and contains no artificial ingredients. Eileen Laird from Phoenix Helix writes more about bacon on the AIP here.
How do I store these?
Store in an airtight container in the fridge and reheat before serving.
Can I freeze these?
These freeze well but I would always recommend heating them up before serving as the bacon is best when hot.
Looking for more AIP muffins? You might like:
If you try these Sweet Potato, Bacon and Chive Muffins, I would love it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram. Tag @healmedelicious and use the hashtag #healmedelicious.
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Sweet Potato, Bacon and Chive Muffins (AIP, paleo, coconut-free)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: 8–9 muffins 1x
Print Recipe
Pin RecipeDescription
These Savory Sweet Potato, Bacon and Chive Muffins are the ultimate comfort food. They’re perfect as a quick breakfast, or with a hearty soup for lunch/dinner and are AIP, paleo and coconut-free!
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup + 3 TBSP sweet potato puree
- 1/2 cup applesauce
- 3/4 cup cassava flour
- 1/4 cup tigernut flour
- 1/4 cup tapioca starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 gelatin egg (1 TBSP apple cider vinegar, 1 TBSP gelatin, 2 TBSP hot water)
- 1/2 cup cooked bacon, finely chopped
- 1/4 cup chives, finely chopped
Instructions
- Preheat oven to 350F and line muffin pan with muffin liners.
- In a medium-sized bowl, combine olive oil, sweet potato puree and applesauce.
- In a large bowl, combine cassava flour, tigernut flour, tapioca starch, onion powder, garlic powder, sea salt and baking soda.
- Make a well in the centre of the dry ingredients and add in the wet ingredients. Stir to combine.
- Make gelatin egg by combining apple cider vinegar, gelatin and hot water. Use a fork to whisk until gelatin is fully combined and mixture is frothy.
- Fold gelatin egg into the batter followed by chopped cooked bacon and chives.*
- Fill 8-9 lined muffin cups with batter and bake in middle rack of oven for 25 minutes.
Notes
* Ensure bacon is fully cooked and crispy so that it doesn’t continue to release excess fat/oil into the muffins as they bake
- Category: Muffins
Keywords: sweet potato, muffins, bacon, chive, savory muffins, aip, paleo, coconut free
I’m going to try these. I typically omit onions and garlic even in powder form but am going to try to add a bit of minced celery and see how it comes out.
These are so good and handy to grab and go. I doubled the recipe and froze them with excellent results. My husband loves them, too. He even asked if he could use one to make a slider type of sandwich, forgoing his Hawaiian roll. That’s a win. Thanks!
★★★★★
that’s awesome! thank you for leaving a review Christina!
Can you sub out the cassava flour with extra tiger nut flour? My daughter doesn’t tolerate cassava.
★★★★★
It won’t be a 1:1 swap as the consistencies and absorbencies of the flours differ. I’d recommend trying a recipe like my zucchini carrot muffins instead that are cassava free
Hi! Very excited to try these! Do you have any recommendations of what the tigernut flour could be substituted for?
almond if you can tolerate it. i’m allergic so haven’t tried myself but it’s the closest in texture
I’m the opposite and can’t use cassava flour but can use coconut flour in recipes. 🙂 Do you know if coconut flour can be used in place of the cassava in this recipe?
Unfortunately no! Try my cassava free zucchini carrot muffins
Can the bacon be omitted (for vegans)?
Yep!
There are incredibly good!! I may have to put my husband in charge of them, because I already ate two of them once they cooled.
★★★★★
Could collagen powder be added to increase the protein content of these muffins?
I’ve added bone broth powder to many of my baked goods with success but I haven’t tried myself with collagen so cannot say for sure. If you try it let us know!
Could I leave out the tiger nut and sub more cassava?
I wouldn’t recommend, they’d likely be gummy!
These have been on repeat in our house. So delicious! We don’t always have bacon and chives on hand, so sometimes I’ve subbed cut-up breakfast sausages and cinnamon instead of the recipe spices. Used dried chives once, too. I love how the basic recipe can be easily adapted with what we have. The texture is very pleasing and I love having these in the fridge to grab as a quick snack.
★★★★★
How do you make your sweet potato puree?
I purchased canned sweet potato in this recipe. You can also boil peel and then purée in a food processor or blender
I’ve had good luck using cooked whole sweet potato with an immersion blender.
Made these for my daughter who is AIP and struggling with the breakfast options. She and her husband think they are the best AIP muffin I’ve ever made! Thank you so much for helping make AIP more manageable.
★★★★★
Thanks so much for taking the time to leave this review ? glad you all enjoyed
Hi! If I don’t have gelatin, can I use a regular egg?
Hi Dana, I don’t tolerate eggs so I haven’t tried personally and can’t say for sure but my guess is yes
Made these with my 3 year old for his breakfast this week. He absolutely loves them and eats the whole muffin, which is a complement coming from him.
★★★★★
Thanks so much! Glad he enjoyed
Hi Nicole,
I don’t have applesauce but would love to try these without running out to the store. What do you think about using pumpkin purée instead of applesauce? With maybe a tiny bit of maple syrup so it’s a little sweet like applesauce. I’m excited to try these!
★★★★★
Hi Elizabeth, this sounds like it could work! Let me know how it turns out
Made these this morning and really enjoyed them: TY!
I had a couple questions; what would you think about:
1. reducing cassava flour (to 2/3 or 1/2) and increasing sweet potato puree?
2. baking with uncooked bacon (would muffins turn out too greasy)?
3. adding chopped apple?
Hi Leslie, thanks! Reducing the cassava flour without substituting another dried ingredient is unlikely to work – especially if you added more moisture with the chopped apple. The bacon won’t be crispy if you cooked it within the muffin itself and you’d need to check the baking time to ensure it’s fully cooked.
Do you think these would turn out if I added gel Erin powder?
Hey Marlene, I’m not quite sure what gel Erin powder is so i’m afraid I don’t know the answer to your question