Sweet Potato Gingerbread Muffins

A healthy, high protein, grain-free treat! It also makes the perfect holiday dessert served with a dollop of whipped cream. Serve with apple or pear slices and warm spiced tea!


  • 3/4 c. creamy almond butter
  • 1 1/4 c. mashed cooked sweet potatoes
  • 1/4 c. blackstrap molasses
  • 1/4 c. maple syrup
  • Optional – 3 drops edible essential orange oil (Young Living)
  • 1 grated apple
  • 2 large organic eggs
  • 2 T. chia seeds
  • 1/4 c. coconut flour
  • 1 t. baking soda
  • 1/2 t. sea salt
  • 1 T. cinnamon
  • 2 t. ground ginger
  • 1/4 t. nutmeg


  1. Preheat oven to 325 degrees.
  2. Grease an 8×8-inch glass baking dish with coconut oil.
  3. Place all ingredients into a food processor fitted with the “s” blade and process until smooth and combined. You can also use a hand-held mixer but the food processor is easier and creates a smoother batter.
    Pour batter into greased and lined muffin tins.
  4. Bake for 25-30 min, or until top begins to split.
  5. Muffins will be fragile hot out of the oven but will firm up once cooled.
  6. Optional – top with whipped cream, dairy-free topping or frosting

Click here to download the free printable recipe card »

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