gluten free dairy free paleo sweet potato muffin recipe

Sweet Potato Muffins

May 12, 2017

While the scent of these sweet potato muffins may have you dreaming of fall, these gut-healthy snacks are perfect all year round. When on the run or in need of something other than a protein shake while weight training, pick up a couple of these muffins. These beauties make your eating healthy goals easy! Your protein, good carbs, fiber and fats all bundled up and ready to eat.

Prep: 20 mins
Cook: 30 mins
Yields: 12 Muffins

Ingredients

7 Pitted Dates

1 Mashed Organic Sweet Potato with Skin On

2 tbsp Unsweetened Almond Milk

1/3 cup Coconut Oil, melted

5 Organic Eggs

1 tsp Vanilla Extract

2 tsp Organic Maple Syrup

1/2 cup Coconut Flour

2 tsp Ground Cinnamon

1/4 tsp Clove

1/4 tsp Nutmeg

1/2 tsp Sea Salt

1/2 tsp Baking Soda

Directions

1Start by preheating your oven to 350 F.

2Line a 12 cup muffin pan with liners. We prefer to use the Unbleached Large Baking Cups by If You Care.

3Chop your sweet potato into cubes and boil until soft.

4Get our your handy-dandy food processor and fill with dates, sweet potato, almond milk, coconut oil, eggs, vanilla extract and maple syrup. Process mixture until smooth.

5Whisk together dry ingredients in a separate bowl and add to food processor in small batches. Pulse ingredients being careful not to overmix the batter.

6Scoop batter into each pan liner. I've found a 1/3 measuring cup is the perfect tool for consistent sized muffins!

7Bake for 27 to 30 minutes. Make sure to check your muffins with a toothpick in the center. If it comes out clean, they are ready to cool.

8Once your sweet potato muffins have cooled completely, try them with a spread of almond butter or your favorite nut butter!

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