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Sweet Potato Muffins Recipe
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5 from 1 vote

Sweet Potato Muffins

Sweet Potato Muffins made with coconut flour, almond flour, chia seeds, sweet potato, banana, and coconut oil for a great snack
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Sweet Potato
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

Calories: 280kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 59mg | Potassium: 226mg | Fiber: 7g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg