These sweet little muffins are made with roasted sweet potato and banana. Touched with cinnamon and nutmeg, they don’t need much sweetener (just two tablespoons of honey) but are a great way to satisfy a craving for a treat. The hardest thing about making them is waiting for the sweet potato to bake, so when you make them you might consider baking several sweet potatoes and freezing them in individual containers to use for next time!
Wash your sweet potato and prick it with a fork, then bake it until it’s soft. Once it’s cool enough to handle, scoop the potato out of the skin and put it in your food processor. Add a ripe banana, and puree until the mixture is smooth. Then, add some melted coconut oil and three eggs, and continue to puree until everything is combined and you have no lumps. Add vanilla, ground cinnamon, a dash of nutmeg and a couple of tablespoons of honey and pulse to mix, then set the batter aside as you prepare the dry ingredients.
You’ll just need a cup of paleo-friendly flour, I like to combine almond flour with coconut flour. Stir in some baking powder, and then pour the sweet potato batter over the dry ingredients and mix well. If you’d like, stir in some organic raisins or dried blueberries! When your ingredients are all mixed, spoon the batter into all natural, unbleached cupcake liners. This recipe makes just about 10 muffins (the amount of the batter will depend on the size of the sweet potato, so you may get a muffin more or less). I baked mine in two six-cup pans, and filled the empty cups with some water…it helps keep them from drying out and prevents the pan from warping. I’ve also found that unlike baking with a grain-based flour, paleo muffins won’t form that nice round top unless you help it a bit…so if you want, you can smooth the tops of the muffins with the back of a spoon before popping them in the oven.
There you have it! Delicious grain-free muffins made with natural, healthy ingredients, ready for breakfast or guilt-free snacking. Enjoy!
- 1 organic sweet potato
- 1 organic ripe banana
- 1/3 cup coconut oil, melted
- 3 organic, cage-free eggs
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons organic honey
- 1/2 cup organic coconut flour
- 1/2 cup organic almond flour
- 1 teaspoon baking soda
- 1/4 cup organic raisins, dried blueberries, or diced dried apples
- Preheat the oven to 400 degrees. Wash the sweet potato and prick it with a fork, then roast it in the oven until it's soft (about an hour). Allow the potato to cool enough for you to handle it, and reduce the heat in the oven to 350 degrees.
- Cut the potato in half and scoop the pulp out of the skin. In a food processor, combine the potato and the banana and puree until smooth.
- Add the melted coconut oil, eggs, vanilla, spices, and honey and continue to blend until a smooth batter forms. Set this aside.
- Combine the almond and coconut flours with the baking soda in a separate bowl, and stir them together.
- Add the sweet potato batter to the dry ingredients and stir well. Stir in the raisins, dried blueberries or dried apples.
- Line a cupcake tin with all natural, unbleached cupcake liners. Spoon the batter into the liners, filling each 3/4 full. Smooth the tops of the muffins with the back of a spoon, and fill any unused holes in the tin with a little water.
- Bake the muffins for 25-30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove the muffins from the tin right away, and let them cool on a rack for 5 minutes before serving.
- As long as you're baking a sweet potato, why not bake several at once? Peel and cube them, and store them in individual bags in the freezer for future baking projects!