Sweet Potato Carrot Cake Muffins
Prep time
Cook time
Total time
Recipe type: Snacks/Kid Friendly/Muffins/Dessert
Cuisine: American/Paleo/Breakfast/Gluten Free/Healthy/Low Sugar
Serves: 12-16 muffins
  • 1 ½ Cups Almond Flour
  • 1 tspn Sea Salt
  • ½ teaspoon Baking Soda
  • 1 tspn Cinnamon
  • ½ tspn Nutmeg
  • ¼ tspn Cloves
  • ¼ Cup Maple Syrup
  • ½ tspn Vanilla
  • 2 TBSPNs Coconut Oil (melted)
  • 3 Eggs
  • 1 ½ Cups Carrots, about 5 large carrots, finely chopped (I used a food processor.)
  • ½ Cup Sweet Potato Puree (I just mashed a cooked sweet potato, but I’m sure you could just buy the puree, or substitute canned pumpkin)
  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, mix together maple syrup, vanilla, and oil.
  4. Then add beaten eggs to wet ingredients.
  5. Also add sweet potato and carrots to wet ingredients. This is easiest with a power mixer or KitchenAid stand mixer, but I just whisked it by hand. It only takes a little longer.
  6. Stir the wet ingredients into the dry ingredients.
  7. Fill 12 cupcake liners ¾ full and bake at 325 F for 25 to 30 minutes or until a toothpick comes out dry.
Recipe by Shaped By Sherri at https://shapedbysherri.com/sweet-potato-carrot-cake-muffins/