Sweet Potato Muffins
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Sweet Potato Muffins
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These healthy sweet potato muffins are perfect for breakfast or a snack! Kids love these muffins. They are mixed entirely in a blender! The prep time is minimal. These muffins are great for school lunches and healthy afternoon snacks!
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Ingredients
- 1 ¼ cups cooked mashed sweet potatoes
- ½ cup melted coconut oil
- 3 eggs
- 1 ½ cups Paleo baking flour see note
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ cup coconut sugar
- 1 tsp cinnamon
- ⅓ cup mini dark chocolate chips
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Instructions
- To start, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously spray a muffin pan with nonstick spray.
- Then, add all of the ingredients besides the chocolate chips to a blender.
- Blend together until smooth.
- Add in the mini chocolate chips. Stir together.
- Transfer the batter to the muffin tin. Fill each about ¾ of the way full.
- Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean.
- Lastly, remove the pan from the oven. Allow these muffins to cool for 10 minutes. Then, carefully remove the sweet potato muffins.
Notes
- Nutrition Facts
- Nutrition Facts Sweet Potato Muffins Amount Per Serving Calories 188 Calories from Fat 90 % Daily Value* Fat 10g15%Saturated Fat 7g44%Trans Fat 0.01gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gCholesterol 36mg12%Sodium 133mg6%Potassium 68mg2%Carbohydrates 23g8%Fiber 1g4%Sugar 9g10%Protein 3g6% Vitamin A 1746IU35%Vitamin C 0.3mg0%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Nutrition Facts Sweet Potato Muffins Amount Per Serving Calories 188 Calories from Fat 90 % Daily Value* Fat 10g15%Saturated Fat 7g44%Trans Fat 0.01gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gCholesterol 36mg12%Sodium 133mg6%Potassium 68mg2%Carbohydrates 23g8%Fiber 1g4%Sugar 9g10%Protein 3g6% Vitamin A 1746IU35%Vitamin C 0.3mg0%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 188
- Calories from Fat 90
- % Daily Value*
- Fat 10g
- 15%
- Saturated Fat 7g
- 44%
- Trans Fat 0.01g
- Polyunsaturated Fat 0.4g
- Monounsaturated Fat 1g
- Cholesterol 36mg
- 12%
- Sodium 133mg
- 6%
- Potassium 68mg
- 2%
- Carbohydrates 23g
- 8%
- Fiber 1g
- 4%
- Sugar 9g
- 10%
- Protein 3g
- 6%
- Vitamin A 1746IU
- 35%
- Vitamin C 0.3mg
- 0%
- Calcium 26mg
- 3%
- Iron 1mg
- 6%
- Use cooked mashed sweet potatoes. To roast them, preheat your oven to 425 degrees Fahrenheit. Wrap the sweet potatoes in tin foil. Place on a baking pan. Roast for 60 to 70 minutes or until tender.
- Remove the skin from the sweet potatoes before making this recipe.
- Paleo baking flour is our favorite gluten-free flour choice. If you are not gluten-free, feel free to use whole wheat flour.
- If you are gluten-free, gluten-free 1 to 1 flour works just as well.
- Bake until a toothpick inserted comes out clean.
- Store in an airtight container for up to 3 days.
- Freeze for up to 2 months.
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