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mini muffins stacked with bite taken out

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

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} 
4.67 from 6 votes
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Course: Snack
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 mini muffins
Calories: 89kcal
Author: Elysia


  • 1 cup mashed sweet potato
  • 1/2 cup natural peanut butter
  • 1/2 overripe banana mashed
  • 2 eggs
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  • 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 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 24 mini muffin cups. The mixture may go slightly over the top of the cup.
  • 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. 



* 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.


Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 110mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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