Paleo Sweet Potato Muffins
These paleo sweet potato muffins are dairy-free, gluten-free, and grain-free.
Servings: 12
Calories: 213kcal
Equipment
- Muffin pans
- Paper muffin liners
- Blender or food processor
Ingredients
- 1 1/2 cups sweet potatoes (cooked, cooled, and peeled)
- 1/2 cup dairy-free dark chocolate chips
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted)
- 5 eggs
- 1 tablespoon apple cider vinegar (or substitute lemon juice)
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sweet potatoes, maple syrup, coconut oil, eggs, apple cider vinegar, vanilla extract, and salt to a blender or food processor and blend until smooth.
- Transfer the batter to a large mixing bowl and add the coconut flour and baking soda, then mix to combine the ingredients (don’t over mix at this point).
- Add the dairy-free dark chocolate chips and mix once more.
- Using a muffin tray with paper liners, divide the batter evenly into 12 muffin cups.
- Bake at 350 degrees Fahrenheit for 38 minutes.
- Let cool before serving.
- Makes 12 paleo sweet potato muffins.
Notes
- Store the muffins in an airtight container in the pantry for a few days or freeze for long term storage.
- Thaw the muffins at room temperature for a couple of hours or defrost in the microwave.
Nutrition
Serving: 1Muffin | Calories: 213kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 157mg | Potassium: 159mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2458IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg