Paleo Sweet Potato Mini-Muffins

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.

Sweet Potato Mini-Muffins



  • 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.)


  1. Preheat oven to 350° F. Grease muffin tin with coconut oil or ghee, and flour with coconut flour or almond meal.
  2. 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.
  3. To the mixture, add the eggs, zest, vanilla, vinegar, sweet potato, and sweetener. Mix until quite smooth. Sweeten to taste.
  4. Pour into muffin tins - fill them about 3/4 full.
  5. Bake mini-muffins 12 - 15 minutes, regular muffins 22 - 28 minutes, or until a wooden toothpick comes out clean.

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