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TAHINI SWEET POTATO MUFFINS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 lb baked sweet potato (basically one large one)
  • 1/3 cup coconut sugar
  • 1/3 cup tahini (I recommend Soom Foods)
  • 1/4 cup coconut flour
  • 2 eggs
  • 3 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 3/4 cup dairy free chocolate chips
  • 3/4 tsp sea salt

Instructions

  • Preheat oven to 400 degrees.
  • Line a muffin tin with liners.
  • Bake your sweet potato and let cool (or use my short cut and make it in the microwave!).
  • In a high speed blender, add the sweet potato, coconut sugar, tahini, and vanilla extract.
  • Blend for 30 seconds until well incorporated—use spatula to scrape down the sides.
  • Next, add the eggs, coconut flour, cinnamon, nutmeg, baking powder, and salt.
  • Blend for another 30-ish seconds, until combined.
  • Pour batter into a medium bowl.
  • Fold in chocolate chips.
  • Use a spoon and fill each muffin liner with batter, 3/4 full.
  • Sprinkle with additional chocolate chips.
  • Bake for 21-23 minutes.
  • Remove from oven and enjoy, you guys!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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