Sweet Potato Muffins

In place of my egg casserole this week I just made a batch of muffins to take into the office.  And I put chocolate in them…it was that kind of week, yes it was!

Um, so I also wrecked my car this week.  Like I said…that kind of week.  But I got a really nice rental and my baby ought to be good to go in about 10 days.  One problem, though, because we all know I can’t be trusted with nice things.  You know how they always warn you not to smoke or have pets in a rental?  Well, they’ve clearly never met me because while I was a good girl and didn’t smoke or bring the animals in the car, I did drive in a couple times (in the dark cuz it’s crazy early, of course) with my morning coffee and muffins in hand.  Turns out that when a chunk of chocolate falls on the seat and you sit on it, both your pants and upholstry look like you had explosive diarrhea.

Appetizing, huh?


2 Large Yams or Sweet Potatoes

2 c. Almond Meal

1/4 c. Flax Meal

4 Eggs

2 t Cinnamon

2 t Baking Soda

1 t Vanilla

Optional: 1 c nuts, berries, or Enjoy Life Chocolate Chips


Wash the yams and wrap in foil.  Bake at 450 degrees for 1 hour, 15 minutes and allow to cool completely.  Slice in half lengthwise and scoop out the innards into a bowl.  Discard the skins.

To the mashed yams, add the remaining ingredients and blend with an electric mixer until smooth.

Spoon batter into lined muffin tins (3/4 full) and bake at 375 degrees for 35 minutes.  Makes 18.

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18 thoughts on “Sweet Potato Muffins

  1. Julia

    Ha ha ha… have totally had that is it chocolate or is it poop experience! Classic. These look great and will have to try them. Love that there’s no added “sugar.” Thanks!

  2. tgipaleo Post author

    Thanks 😉
    I almost never add sweeteners unless it’s a true “dessert”. Sweet potatoes and fruits like bananas are so sweet on their own and add great texture!

  3. tgipaleo Post author

    As far as nutritional values go, you can plug all the ingredients into FitDay or a similar product and find out! (I actually prefer Fat Secret but many people I know use FD)

  4. Kristen

    I usually get 24 muffins out of this recipe, but I use large yams and 1 cup of chopped pecans. Each muffin is about 100 calories: 8g fat, 6g carbs, 4g protein, and only 1 gram of sugar! Because they aren’t full of (addictive) sugar, you can actually eat just one and feel satisfied. They are delicious, easy to make, require only a few (wholesome) ingredients, and did I mention that they are delicious? This is one of my favorite recipes! The muffins are great by themselves, but if you are looking to indulge, slather some coconut butter on them. Yummmm!

  5. Ashley

    I sooo want to try this recipe, but am wondering if I can sub in coconut flour instead of almond meal? My husband has a nut allergy :(

    1. tgipaleo Post author

      One-for-one substitution is tricky with nut and coconut flours. Try this version:

      2 Medium Yams or Sweet Potatoes

      1/2 c. Coconut Flour

      1/2 c. Flax Meal

      6 Eggs

      2 t Cinnamon

      2 t Baking Soda

      1 t Vanilla

      Optional: 1 c nuts, berries, or Enjoy Life Chocolate Chips

      Combine all ingredients. Pour into muffin tins or liners and bake at 350 degrees for 35-40 minutes.

  6. Pingback: Sweet Potato Muffins | tgipaleo

  7. Lisa

    Could I shortcut and use canned sweet potatoes (or even canned pumpkin for a different flavor)? If so, how much would equal 2 sweet potatoes?

  8. Pingback: Sweet Potato Baking Experiments - Eat, Lift & Be Happy

  9. Pamela

    I’m trying to decide between your two sweet potato muffin recipes… I find that almond meal can be a bit grainy in things like this… but I am somewhat afraid to try coconut flour – basically I hate the flavor of coconut flour… do you think you can taste it over the sweet potato flavor? Thanks!!

    1. tgipaleo Post author

      I’ll be really honest–I prefer the flavor of the almond meal version, but I’m wary of overdoing the baked goods with nuts since the O-6 oils will oxidize in the oven.

  10. Catherina Raycraft

    While wild almond species are toxic, domesticated almonds are not; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, “at first unintentionally in the garbage heaps, and later intentionally in their orchards”. *

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