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Healthy Gluten Free Sweet Potato Muffins

These Healthy Gluten Free Sweet Potato Muffins are packed with spicy-sweetness and lots of chocolate chip! Paleo friendly, made in one bowl and SO fluffy!
Course Breakfast
Cuisine American
Keyword gluten free, paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Muffins
Calories 186kcal
Author Taylor

Ingredients

  • 1/2 Cup Baked sweet potato, mashed (120g)
  • 5 Tbsp Tahini
  • 4 1/2 Tbsp Coconut sugar
  • 1 Large egg
  • 2 tsp Vanilla extract
  • 2 Tbsp Coconut flour, packed (15g) *
  • 1 1/4 tsp Chinese 5 spice
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • 3 Tbsp Mini dairy-free chocolate chips

Instructions

  • Preheat your oven to 400 degrees and rub a muffin pan generously with oil or spray.
  • In a large bowl, using an electric hand mixer, beat the sweet potato, tahini and coconut sugar until combined. Add in the egg and vanilla and beat again until well combined, scraping down the sides as needed.
  • Add in the coconut flour, 5 spice, baking powder and salt and beat again until smooth and mixed.  Stir in the chocolate chips.
  • Fill 6 muffin cavities just over 1/2 way full (I like to use a large, trigger-released ice cream scoop to get nice domes!) and bake until a the top is golden brown and a toothpick inserted in the center comes out clean, about 23-24 minutes.
  • Let cool in the pan COMPLETELY before running a sharp knife around the edges and gently removing the muffins from the pan.
  • DEVOUR!

Notes

*As with all gluten free baking, please weigh your flour to ensure results.

Nutrition

Calories: 186kcal | Carbohydrates: 21.7g | Protein: 4.4g | Fat: 10.4g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 2.8g | Cholesterol: 31mg | Sodium: 135mg | Potassium: 63mg | Fiber: 3.3g | Sugar: 14.1g | Vitamin A: 3900IU | Vitamin C: 5.4mg | Calcium: 75mg | Iron: 2.3mg