Sweet Breakfast Muffins

GF, DF, SF, Vegan, Paleo
Yum! These muffins are sweet and moist! Even if you aren’t a fan of sweet potatoes, these muffins are a great sugar-free option. They really do not taste as “healthy” as a lot of the other muffin recipes I have found, which I for one, definitely appreciate! 🙂


  • 3/4 C Almond Flour
  • 2 Eggs
  • 1/2 C Mashed Sweet Potatoes (cooked)
  • 1/2 C Nuts (I use peanuts)
  • 1/2 C Raisins or other dried fruit mix
  • 1/4 C Unsweetened Shredded Coconut
  • 1/2 C Unsweetened Applesauce
  • 1/8 C Shredded Carrot
  • 1 1/2 tsp Cinnnamon
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder (Clabber Girl is GF)
  • 1 tsp Salt

Image-1 (1)


  1. Preheat oven to 350*
  2. Cook sweet potatoes (in the microwave for fastest) and mash. Shred carrots.
  3. Mix all ingredients in large bowl until all are moist and coated.
  4. Place 8 cupcake/muffin holders in a muffin tin and fill to the top, dispersing batter evenly.
  5. Bake for 18-22 minutes.
  6. Store in fridge and heat in microwave for 15 seconds when ready to eat. Drizzle some coconut oil on top and ahhh… Enjoy!

photo (17)

Recipe adapted to be sugar-free from Carrots ‘N’ Cake here.



One thought on “Sweet Breakfast Muffins

  1. Pingback: Flying with Food Restrictions | Rich with Life

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