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Sweet Potato Muffins

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 14 muffins
Course: Breakfast , Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. To start, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously spray a muffin pan with nonstick spray.
  2. Then, add all of the ingredients besides the chocolate chips to a blender.
  3. Blend together until smooth.
  4. Add in the mini chocolate chips. Stir together.
  5. Transfer the batter to the muffin tin. Fill each about ¾ of the way full.
  6. Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean.
  7. 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.