These paleo sweet potato muffins are gluten free, flourless and dairy free. They're healthy enough for breakfast or perfect for a toddler friendly snack.
- 1 cup mashed sweet potato (230g)*
- 3 large eggs
- 1/2 cup almond butter (unsalted, unsweetened)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
Preheat your oven to 350 degrees F and line a muffin tin with 12 silicone baking cups.
Place the mashed sweet potato, eggs, almond butter, maple syrup and vanilla in your food processor** and blend until smooth.
Add in the cinnamon, baking powder, baking soda and salt. Blend again until smooth.
Add in the chocolate chips. Pulse a few times to disperse them throughout the batter.
Scoop the batter into the lined muffin pan. Each muffin slot should be filled about 3/4 the way full, making 12 muffins.
Place the sweet potato muffins in the oven and bake at 350 degrees for 15-20 minutes. When done, the muffins should have nice rounded tops and be firm in the middle.
Cool the muffins for 5 minutes in the baking pan. Then, remove them from their silicone liners and cool them on a wire cooling rack
*I used white sweet potatoes. For the mashed sweet potato: wash the skin of a large sweet potato, slice off the tips of each end and then cut the sweet potato into cubes. Place the potato cubes in a steamer pot and steam until tender. After steaming, cool the sweet potato and then mash it with a fork or potato masher. I did not remove the skin, but you can if you want.
**I made this batch of sweet potato muffins in a food processor, but you may also use a blender or mix the ingredients by hand.
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