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–+ servings
Two mini sweet potato muffins stacked on top of each other with bite taken out of top muffin
Course Snack

Healthy Mini Sweet Potato Muffins {Paleo & Refined Sugar-Free}

By: Elysia
Servings 30 mini muffins
These mini sweet potato muffins make a delicious snack for the whole family! They're packed with nutrients, low in sugar and super moist and flavourful. The perfect little bite for babies, toddlers, older children and adults! {paleo, gluten-free, refined sugar-free & vegetarian} 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup natural peanut butter
  • 1/2 overripe banana mashed (about 1/4 cup mashed banana)
  • 2 eggs
  • 2-4 tablespoons maple syrup (depending on how sweet you like your muffins)
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  • Preheat oven to 350 degrees F. Line a mini muffin tin with liners or non-stick cooking spray.
  • In a large bowl, mix together mashed sweet potato, peanut butter, banana, eggs, maple syrup, applesauce and vanilla until combined.
  • In a small bowl, stir together the almond flour, baking soda, salt, cinnamon, and nutmeg.
  • Add dry ingredients to wet ingredients and stir until just combined.
  • Evenly distribute the mixture between approximately 30 mini muffin cups, filling each cup 3/4 of the way full.
  • Bake for 13-15 minutes or until toothpick comes out clean when inserted. 
  • Allow the muffins to fully cool before removing them from the muffin tin. Store in the fridge for up to four days or in the freezer for up to 3 months. 

Video

Notes

  • Cook the sweet potato ahead of time. Cooking the sweet potato is the most time consuming part of this recipe. Once that step is done, it’s super easy to toss all of the ingredients together in a bowl and make these muffins happen.
  • Cook sweet potato until caramelized: Although you can cook the sweet potato any way you prefer, I generally like to bake them until they're nice and soft and caramelized. This will lend a better flavour, make the batter easier to mix and incorporate more natural sweetness into the muffins.
  • Adapt sweetness according to personal preference: These muffins are lightly sweetened with maple syrup. I typically make them with only 2 tablespoons of maple syrup and find them to be sweet enough, however if you prefer a sweeter muffin, use 3-4 tablespoons of maple syrup.
  • Don’t over mix the batter. We just want to mix the batter long enough to ensure that there are no visible streaks of flour. By over mixing, it can lead to the muffins baking unevenly and may result in tough and chewy muffins rather than soft and fluffy ones.
  • Allow muffins to fully cool before removing from pan. The steam in the muffin tin can help the muffins to be removed from the pan a lot easier.
  • Try a silicone muffin pan I'm a huge fan of silicone muffin pans to prevent muffins from sticking. You can easily pop them out of the pan for super easy removal and clean up.
  • Store muffins in an air-tight container or ziploc bag in the fridge for up to four days or in the freezer for up to 3 months.
  • Nutrition is calculated based on one mini muffin.

Nutrition

Calories: 72kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 82mgPotassium: 59mgFiber: 1gSugar: 2gVitamin A: 647IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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