These are made with sweet potato, which is a vegetable, so it's basically a salad. 


If you told me a year ago that I would be baking muffins with sweet potatoes, I would've called you crazy. Clearly A LOT can change in a year. 

Sweet potatoes are the perfect ingredient to create dense, rich muffins. Once I tried it, I knew there was no turning back. I've also tried pumpkin and squash in similar recipes, but in my opinion sweet potato takes the cake (yes, pun intended). 

Who knew salad could taste so good?



Yields 12 muffins


  • 3 eggs
  • 1 cup sweet potato, cooked and mashed
  • 1/3 cup tahini
  • 1 tsp vanilla 
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 3 tbsp full fat coconut milk
  • 1/4 cup walnuts (optional)


  1. Preheat oven to 350° and line a muffin tin. 
  2. In a medium bowl, combine almond flour, coconut flour, cacao powder, baking soda, cinnamon, and sea salt.
  3. In a large bowl, combine eggs, vanilla, coconut milk, sweet potato, and tahini.
  4. Add the dry mixture to the wet mixture and blend well by hand or with a mixer. 
  5. Fold in walnut pieces, if desired. 
  6. Fill muffin liners about 3/4 of the way full with batter. 
  7. Bake for 18-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Let cool and enjoy! Store for a few days at room temperature, store in the fridge for a few weeks, or freeze for a few months.



  • You can sub pumpkin or squash purees for sweet potato.
  • The sweet potato can either be mashed or blended. Blending the cooked sweet potato in a food processor before mixing with the rest of the ingredients yields the best results.