Paleo Chocolate Sweet Potato Muffins

A delectable snack, great for a hike or a lunch bag, these irresistible muffins contain no flour! Instead they’re made with whole coconut flakes. Yet you’ll never notice the difference in flavor or texture. It’s a new era of health for me as I’m eating no flour, to keep the intestines squeaky clean. Without flour or sugar, there’s no belly flab or sugar spike. Yay! Chocolate is a life necessity, and sweet potatoes pair wonderfully with the cacao flavor. Sweet potatoes are also an excellent source of vitamin A as beta-carotene, which is a powerful brain-food. BTW, I’m off flour these days, because even the freshest gluten-free flours create a layer of glue in the intestines, called mucoid plaque. (I sometimes wonder by what stretch of the imagination we can consider any flour as Paleo?) You will need a food processor to grind the coconut. It won’t work in a blender – believe me, I tried and almost ruined my superblender! This recipe makes about 16 regular muffins or 40 mini muffins depending on the size of your pans. Enjoy!

Paleo Chocolate Sweet Potato Muffins



    Dry ingredients:
  • 2 cups unsweetened coconut flakes
  • 1/4 cup pure cacao powder
  • 1 teaspoon baking soda
  • 1/4 heaping teaspoon unprocessed salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • About 1 cup sweetener sweetener to taste such as Just Like Sugar Brown natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 2/3 cup raw honey, or your favorite sweetener.
  • Wet ingredients:
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1 1/4 cup cooked sweet potato pulp, about 250 grams
  • 1 cups walnuts, soaked and toasted if possible. (See All About Nuts)


  1. Preheat oven to 350°F. Grease muffin tins with coconut oil, and flour with cacao powder.
  2. In a food processor, add the dry ingredients: coconut flakes, cacao powder, baking soda, salt, spices and sweetener. Spin for a minute. Stop the processor and scrape the sides and bottom. Spin again for a minute to grind the coconut flakes as finely as possible.
  3. To the mixture in the food processor add the wet ingredients: eggs, vanilla, and vinegar. Process well and briefly. Pulse in the sweet potato and nuts last very briefly, so they’ll remain chunky and yummy.
  4. Bake regular cupcakes 20 – 24 minutes, mini cupcakes 14 – 18 minutes, until a wooden toothpick inserted in the center comes out clean. Remove from oven, allow to cool on a rack and then remove from the pans. Enjoy!

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