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–+ servings
paleo sweet potato muffin
Erin Antoniak

Paleo Sweet Potato Muffins

4.97 from 26 votes
These paleo sweet potato muffins made with almond flour, almond butter, and are naturally sweet from mashed sweet potato and maple syrup. They come together in minutes and are perfect to prep ahead of time so you can grab one on the go for busy mornings. 
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Calories: 225
Ingredients Method Nutrition

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup almond butter
  • 3 eggs
  • ¼ cup maple syrup
  • 1/2 tsp vanilla
  • 1.5 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chocolate chips + more for topping

Method
 

  1. Preheat oven to 350F and line a muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together mashed sweet potato, almond butter, eggs, maple syrup and vanilla.
  3. In a small bowl, stir together almond flour, baking soda, salt, cinnamon, and nutmeg.
  4. Add dry ingredients to wet ingredients and stir till combined.
  5. Fold in chocolate chips.
  6. Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.
  7. Bake for 18-22 minutes or until toothpick comes out clean when inserted.
  8. Let cool on wire rack after ten minutes in tin. Store on counter or fridge, with a vented tent of aluminum foil so there is some air circulation

Nutrition

Calories: 225kcalCarbohydrates: 17gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 41mgSodium: 163mgPotassium: 168mgFiber: 3gSugar: 10gVitamin A: 1632IUVitamin C: 0.3mgCalcium: 89mgIron: 1mg

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