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If you can't make these super easy sweet potato paleo muffins, we have problems.

October 1, 2017


Not only are these muffins a perfect anytime snack, they're a breeze to make and you can pretty much eat them with anything. I have a feeling that you'll be rocking these muffins throughout the holiday season because they're so creamy, delicious, and crowd-pleasing - without the junk! The only tools you'll need are a food processor, a muffin tin, and a few measuring utensils. Get baking, sassy friends!!



Yields: A little over a dozen muffins



1.5 cup mashed cooked sweet potato

1.5 cup coconut flour

3 teaspoon cinnamon

4.5 teaspoon baking powder 

2 small ripe bananas

9 eggs

3/4 cup pure cane syrup/or real maple syrup

3 cups mixed raw nuts - almond, walnut, cashew -no peanuts

Cooking spray



1. Preheat your oven to 400 degrees. Spray a muffin tin with cooking spray.

2. Throw all of the ingredients into a food processor, pulsing and scraping the sides until everything is smooth and blended.

3. Pour a little less than 1/2 cup of muffin batter into each muffin tin. 

4. Bake at 400 degrees for 25 minutes.  Feel free to use the toothpick trick to test for doneness.


Optional add ins:

1. Chopped dates (folded in after blended)

2. Additional chopped nuts (folded in after blended)

3. Unsweetened chocolate chips



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