Healthy Sweet Potato Muffins

Name: Healthy Sweet Potato Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 Muffins
Ingredients: 1 cup mashed sweet potato; 1 cup unsweetened almond butter; 2 large eggs; 1/2 cup pure maple syrup; 2 tsp pure vanilla extract; ½ tsp baking powder; ½ tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground ginger; 1/2 tsp sea salt; ½ cup chocolate chips

User Reviews

4.6

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
10 Muffins
Calories
271 kcal
Course
Breakfast
Cuisine
American

Healthy Sweet Potato Muffins

Winston Blankenship

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Flourless sweet potato muffins that are made with all clean ingredients for a healthier breakfast or snack. This versatile recipe can be customized to add nuts, dried fruit, and more!

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Ingredients

Servings

1 cup mashed sweet potato
1 cup unsweetened almond butter *
2 large eggs
1/2 cup pure maple syrup
2 tsp pure vanilla extract
½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger optional
1/2 tsp sea salt
½ cup chocolate chips optional

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Instructions

Cook the sweet potato using your preferred method. I like to peel a large sweet potato, chop it into chunks, and boil it for about 20-25 minutes. You can also roast the sweet potato. You can cook the sweet potato up to 5 days ahead of time and store it in an airtight container in the refrigerator until you’re ready to bake.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with muffin papers.
Once cool enough to handle, mash 1 cup worth of sweet potato using a potato masher. Transfer the pureed sweet potato to a large mixing bowl.
Add the almond butter, eggs, pure maple syrup, and vanilla extract to the large bowl with the mashed sweet potato (the wet ingredients). Mix well until all of the wet ingredients are combined. Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 to 60 seconds until it becomes easy to stir.
Add the baking powder, baking soda, ground cinnamon, ground ginger, and sea salt to the mixing bowl (the dry ingredients) and mix well to combine.
Stir in the chocolate chips. The batter will appear fairly runny. This is normal.
Transfer the muffin batter to the muffin tin, filling the muffin cups ¾ of the way up.
Bake on the center rack of the oven for 22 to 30 minutes, or until the muffins test clean.
Muffins are fully cooked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. You can insert a meat thermometer into the center of the muffin to verify for doneness if you’d like.
Allow the muffins to cool completely before removing a muffin wrapper and enjoying one or seven.

Notes

*You can use any well-stirred nut butter or seed butter. I’ve used tahini and enjoy it.
*You can use any well-stirred nut butter or seed butter. I’ve used tahini and enjoy it.

Nutrition Information

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Serving 1Muffin Calories 271kcal (14%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 5g Cholesterol 42mg (14%) Sodium 276mg (12%) Fiber 4g (16%) Sugar 18g (36%)

Nutrition Facts

Serving: 10Muffins

Amount Per Serving

Calories 271 kcal

% Daily Value*

Serving	1Muffin
Calories	271kcal	14%
Carbohydrates	26g	9%
Protein	6g	12%
Fat	18g	28%
Saturated Fat	4g	20%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	5g	25%
Cholesterol	42mg	14%
Sodium	276mg	12%
Fiber	4g	16%
Sugar	18g	36%