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5
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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
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Sweet Potato
Servings:
12
muffins
Calories:
280
kcal
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
Sodium:
59
mg
|
Calcium:
88
mg
|
Vitamin C:
2
mg
|
Vitamin A:
66
IU
|
Sugar:
4
g
|
Fiber:
7
g
|
Potassium:
226
mg
|
Cholesterol:
41
mg
|
Calories:
280
kcal
|
Saturated Fat:
8
g
|
Fat:
23
g
|
Protein:
7
g
|
Carbohydrates:
15
g
|
Iron:
2
mg