Herbed Sweet Potato Savory Muffins {Grain Free & Paleo} - The Paleo Running Momma

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Herbed Sweet Potato Savory Muffins {Grain Free & Paleo}

These herbed sweet potato savory muffins taste perfectly tender and "buttery" even though they're Paleo and dairy free! Great to accompany any meal or as a snack, and very kid friendly too!

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Breads and muffins, Side Dish

Cuisine: Paleo

Servings: 10 muffins

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4.65 from 37 votes

Ingredients

1/2 cup cooked mashed sweet sweet potato or canned puree, excess water drained
4 eggs
1/4 cup organic coconut oil melted and cooled
1 tsp pure maple syrup
1 Tbsp raw apple cider vinegar
1 cup + 5 Tbsp blanched almond flour
3 Tbsp coconut flour
1/4 cup tapioca starch
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 tsp onion powder
1/4 tsp garlic powder
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh sage
2 tsp finely chopped fresh parsley
generous dash black pepper

Instructions

Coat a non-stick muffin pan lightly with coconut oil or line with muffin liners. Preheat your oven to 350 degrees
In a large mixing bowl, whisk together the eggs, sweet potato puree/mash, coconut oil, maple syrup, and vinegar until fully combined.
In a separate bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, all the herbs and spices, and salt and pepper. Stir gently to mix.
Slowly and gently mix the dry ingredients into the wet - you don't want to overmix - until all is moistened and a thick batter forms.
Scoop the batter into 10 muffin cups evenly, then bake in the preheated oven for 20 minutes until set and nicely browned. Serve warm an store leftovers covered in the refrigerator up to 4 days. Enjoy!

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