Today I had an irresistible craving for healthy muffins, not too sweet, with the rich flavor of sweet potatoes. I adore these for breakfast, snack, or dessert. Mini-muffins seem so small and innocent, I can pop half a dozen in my mouth before I catch myself. Anyway, it’s not a problem as these are pretty much guilt-free, loaded with vitamins, potassium, and beta carotene. Even better, they’re grain-free and extremely low in the carbs that cause weight gain, especially if you use the zero-carb chicory root sweetener suggested. Oh, and if you’re out of sweet potatoes, they’re also very tasty with yams, carrots, squash, pumpkin, or even beets – well drained. Store muffins in the refrigerator for up to 5 days. Or freeze leftovers in a freezer container for up to 3 months. Yield: 30 mini muffins or 12 regular muffins. A food processor is helpful but not required.
Ingredients
- 3/4 cup almond meal
- 1 teaspoon baking soda
- 1/4 heaping teaspoon unprocessed salt
- Spices: 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon anise powder
- 2/3 cup (151 grams) Coconut Butter (also called coconut manna or coconut cream)
- 3 tablespoons almond butter, or 1/4 cup whole almonds thrown into the food processor and ground completely. (Soak and toast the nuts if possible, for instructions see my book Good Morning Paleo)
- 4 large eggs, at room temperature
- Zest of 1 orange
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup (200 - 250 grams) sweet potato, raw or cooked. (If mixing by hand, grated)
- 1/2 cup sweetener to taste, or a little more, such as Just Like Sugar Table Top natural chicory root sweetener, or 4 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener. Part brown sweetener is delicious in this recipe.)
Instructions
- Preheat oven to 350° F. Grease muffin tin with coconut oil or ghee, and flour with coconut flour or almond meal.
- In a mixing bowl or food processor, add almond meal, baking soda, salt, and spices. Mix well. Add the coconut butter and almond butter and mix well again.
- To the mixture, add the eggs, zest, vanilla, vinegar, sweet potato, and sweetener. Mix until quite smooth. Sweeten to taste.
- Pour into muffin tins - fill them about 3/4 full.
- Bake mini-muffins 12 - 15 minutes, regular muffins 22 - 28 minutes, or until a wooden toothpick comes out clean.
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