Sweet Potato Muffins

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These Sweet Potato Muffins are a yummy snack or starter that you can easily make ahead and freeze. 

Sweet Potato Muffins

Originally, when I made these muffins, school was around the corner and I have started thinking about easy healthy snack ideas that I can make at the beginning of the week and give to my daughter all week and even freeze for later.

The first ingredient that came to find is a sweet potato. My daughter is crazy about sweet potatoes and they are extremely healthy!

Sweet Potatoes!

The main ingredient in these healthy muffins are Sweet potatoes. They are an excellent source of Vitamin A, Vitamin C, manganese, copper, pantothenic acid, and vitamin B6.

Additionally, they are a good source of potassium, dietary fiber, niacin, Vitamin B1, vitamin B2, and phosphorus.

Beta-carotene is a powerful antioxidant known to give orange vegetables and fruits their color, It converts to vitamin A in the body.

Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.

The healthy benefits never end! They improve digestive health, fertility, boosts immunity, reduces inflammation in the body, and can help prevent vision issues. Love sweet potatoes as much as we do – try this Easy Sweet Potato Soup Vegan Recipe, Sweet Potato Tortilla Soup, and Easy Roasted Veggies.

Lunch Box Staple

I cannot imagine something better to incorporate into my daughter’s back to school lunch box. If you want to add extra flavor and make it more of a sweet, you can add butter to the middle as pictured above.

12

  • 1 Large Sweet Potato (Peeled, Cooked and Mashed)
  • 3 Eggs
  • 1 Banana (peeled)
  • ½ Cup Almond Flour
  • 1/3 Cup Coconut Oil
  • 1 Tbsp Molasses
  • 1/3 Cup Flax Meal
  • 1 Tbsp Chia Seeds
  • ½ tsp Ginger
  • 1/3 Cup Coconut Flour
  • 1 tbsp Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 1/3 Cup Pineapple Juice
  • ½ tsp Vanilla
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ Cup Chopped Nuts (Pecans, Walnuts or Almonds)
  • Pinch of Salt

Instructions

Preheat oven to 375C
Combine sweet potato and banana in mixer thoroughly.

Sweet Potato and Bananas


Add the next 7 ingredients and the vanilla to the sweet potato mixture and combine well.

Vanilla and sweet potato


Continuing on, combine chia seeds, spices, salt, baking powder and soda to the potato mixture and mix thoroughly.

5


Add the chopped nuts and fold them by hand into the main mixture until well incorporated.

8


Spray the muffin pans with a non stick baking spray VERY WELL.
Using an ice cream scooper, scoop batter into cups till about ¾ full.
Bake for approximately 25 – 30 minutes until a toothpick comes out clean.

Sweet Potato Muffins Recipe
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Sweet Potato Muffins

Sweet Potato Muffins made with coconut flour, almond flour, chia seeds, sweet potato, banana, and coconut oil for a great snack
Course Breakfast
Cuisine American
Keyword Sweet Potato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 280kcal
Author April Golightly

Ingredients

  • 1 Large Sweet Potato Peeled, Cooked and Mashed
  • 1 Banana peeled
  • 3 Eggs
  • ½ Cup  Almond Flour
  • 1/3 Cup  Flax Meal
  • 1/3 Cup  Coconut Flour
  • 1/3 Cup  Coconut Oil
  • 1/3 Cup Pineapple Juice
  • 1 Tbsp Molasses
  • 1 Tbsp Chia Seeds
  • ½ tsp Ginger
  • 1 tbsp Cinnamon
  • 1/8 tsp Ground Nutmeg
  • ½ tsp Vanilla
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½  Cup Chopped Nuts Pecans, Walnuts or Almonds
  • Pinch of Salt

Instructions

  • Preheat oven to 375C
  • Combine sweet potato and banana in mixer thoroughly.
  • Add the 3 Eggs, ½ Cup Almond Flour, 1/3 Cup Flax Meal, 1/3 Cup Coconut Flour, 1/3 Cup Coconut Oil, 1/3 Cup Pineapple Juice, 1 Tbsp Molasses and the vanilla to the sweet potato mixture and combine well.
  • Continuing on, combine chia seeds, spices, salt, baking powder and soda to the potato mixture and mix thoroughly.
  • Add the chopped nuts and fold them by hand into the main mixture until well incorporated.
  • Spray the muffin pans with a non stick baking spray VERY WELL.
  • Using an ice cream scooper, scoop batter into cups till about ¾ full.
  • Bake for approximately 25 – 30 minutes until a toothpick comes out clean.
Nutrition Facts
Sweet Potato Muffins
Amount Per Serving
Calories 280 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g40%
Cholesterol 41mg14%
Sodium 59mg2%
Potassium 226mg6%
Carbohydrates 15g5%
Fiber 7g28%
Sugar 4g4%
Protein 7g14%
Vitamin A 66IU1%
Vitamin C 2mg2%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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