Ingredients
Scale
- 1 cup mashed ripe sweet potato (about 2 medium)
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp sea salt
- 1 1/2 cups almond flour
- 1/4 tsp baking soda
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk flax egg and let sit 5 minutes to thicken.
- Add mashed sweet potato, maple syrup, melted coconut oil, vanilla, cinnamon, ginger, turmeric, and salt. Mix until smooth.
- Stir in almond flour and baking soda until just combined. Fold in pecans if using.
- Divide batter evenly into muffin cups (fill to ~3/4 full).
- Bake for 20–24 minutes, or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or store in fridge for up to 5 days.
Notes
- For a nut-free version, substitute almond flour with oat flour (gluten-free if needed).
- Can be frozen for up to 3 months—thaw at room temp or reheat in toaster oven.
- Extra moisture from sweet potato means muffins stay fresh longer—check for firmness, not dryness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 128 Kcal
- Sugar: 7g
- Sodium: 76mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
