Spicy Sweet Potato Muffins

Serves 4


  • 1/3 cup coconut flour
  • 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1/2 cup sweet potato puree (1 medium)
  • 1/2 cup melted coconut oil
  • 6 large free-range organic eggs
  • 1 tsp. vanilla extract
  • 3 tbsp date paste

Preheat oven to 350F. Line muffin pan with paper liners. In a large mixing bowl, sift together the coconut oil and baking soda. Then stir in cinnamon, nutmeg, and ginger. In a separate bowl, mix together the sweet potato, coconut oil, eggs, vanilla and date paste. Slowly add wet ingredients to dry ingredients while continually mixing until smooth. Divide into muffin cups (makes 12). Bake for 15-20 minutes until cooked through. Let cool slightly before serving.

Adapted from Mediterranean Paleo Cooking by Caitlin Weeks, Nabil Boumrar and Diane Sanfilippo, p.106



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