RECIPE: Sweet Potato Raisin Muffins


These are seriously some of my favorite muffins of all time! They are warm, satisfying, fluffy and moist. Best of all, they are gluten free, dairy free, and low carb! I hope you give them a try! Drop a comment and let me know what you think!



1 small sweet potato
5 packets monk fruit sweetener, or other natural zero calorie sweetener of your choice
1/4 cup organic coconut oil, melted
4 eggs
1 tbsp apple cider vinegar
1 cup + 5 tbsp almond flour
3 tbsp coconut flour
1/4 cup tapioca flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp pink Himalayan salt
1/2 cup raisins


Preheat oven to 350. Meanwhile, peel and cube sweet potato, and boil on stove until soft. Drain, and place in a mixing bowl. Use hand mixer to puree the sweet potato.

Add eggs, sweetener, ACV, and coconut oil to potatoes and mix.

Add dry ingredients and combine until just moistened - do not over mix. Stir in raisins, then transfer to greased muffin pan. Should make 12 muffins, filled about 3/4. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Once cooled, store in an airtight container in fridge, or freeze for later!

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