Healthy Sweet Potato Muffins Recipe

Gluten-free sweet potato muffins with clean ingredients for breakfast or snack. This adaptable recipe can include nuts, dried fruit, and more!

– 1 cup mashed sweet potato – ▢1 cup unsweetened almond butter, * – ▢2 large egg – ▢1/2 cup pure maple syrup – ▢2 tsp pure vanilla extract – ▢½ tsp baking powder – ▢½ tsp baking soda – ▢2 tsp ground cinnamon – ▢½ tsp ground ginger, optional – ▢1/2 tsp sea salt – ▢½ cup chocolate chips, optional


Use your preferred sweet potato cooking method. I peel and cut a huge sweet potato into chunks, then boil for 20–25 minutes. You can roast sweet potatoes.

Rounded Banner With Dots


 Cook and refrigerate the sweet potato for up to 5 days before baking. Heat the oven to 350°F. Paper a muffin tray.

Rounded Banner With Dots


After cooling, mash 1 cup of sweet potato with a potato masher. Mix the pureed sweet potato in a large bowl.

Rounded Banner With Dots


Almond butter, eggs, pure maple syrup, and vanilla essence go into the large bowl with the mashed sweet potato. 

Rounded Banner With Dots


Combine all wet components by mixing thoroughly. Almond butter that has been refrigerated should be microwaved for 30–60 seconds to soften.

Rounded Banner With Dots


Mix the dry ingredients—baking powder, baking soda, ground cinnamon, ground ginger, and sea salt—in the basin.

Rounded Banner With Dots


Mix in chocolate chips. A runny batter will appear. This is normal. Fill muffin cups ¾ full with batter in the tin.

Rounded Banner With Dots


The muffins should test clean after 22–30 minutes on the center rack. Muffins are done when they reach 190–200 degrees Fahrenheit.

Rounded Banner With Dots


You can check muffin doneness with a meat thermometer in the center. After the muffins cool, remove the wrapper and eat one or seven.

Rounded Banner With Dots


Also See

Sausage 15-Bean Soup Recipe