These sweet potato muffins are easy, delicious, and only have a handful of ingredients. They are great to keep on hand for a snack or breakfast! The muffins contain protein, healthy fats, beta carotene (antioxidant), and other essential vitamins and minerals. You can add whatever toppings you like for the extra crunch and nutrients. I topped these with raw pumpkin seeds and raw chopped pecans before baking.

Ingredients:

3/4 cup creamy unsweetened almond butter or any nut/seed butter of choice

3/4 cup sweet potato, steamed and mashed

2 cage-free organic eggs

2 tsp vanilla extract

1-2 tsp stevia extract

1 tsp cinnamon

1 tsp baking soda

Directions:

Mix the mashed sweet potato and almond butter. Add the eggs and vanilla extract mix. Then add the rest of the ingredients.

I used a mini muffin baking sheet. You can also use a regular size but the baking times will need to be adjusted.

Bake at 350 for 10-12 minutes for mini muffins. And 18-20 minutes for larger ‘normal size’ muffins.