Paleo Sweet Potato Almond Butter Muffins

Combining two of my favorite things in this recipe today- sweet potato and nut butter! These muffins are super moist, delicious and easy! They’re lightly and naturally sweetened with pure maple syrup and make for a great source of fiber, healthy fats and protein. Perfect for an afternoon snack or breakfast on the go!

ALSO – I just discovered Bob’s Red Mill paleo baking flour and love it! Many paleo recipes call for different proportions of various grain-free flours so to find one that’s already mixed and properly proportioned is a huge time saver. It’s a blend of coconut, almond, arrowroot and tapioca flour and could be used for all sorts of recipes. You can find Bob’s Red Mill at all major grocery stores.



Paleo Sweet Potato Almond Butter Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins


  • 1 cup Bobs Red Mill paleo baking flour
  • 1/3 cup shredded coconut
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients

  • 3/4 cup sweet potato baked or boiled, then cooled
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/4 cup almond butter make sure it's oily/liquidy
  • 1 tbsp grass-fed butter or ghee melted
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract


  1. Mix together dry ingredients and set aside

  2. Mix together wet ingredients

  3. Combine wet and dry ingredients and mix well

  4. Bake at 350 for ~18-20 minutes or until golden brown on top

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