Move over peanut butter and jelly! A new combo’s in town that you wouldn’t expect: sweet potato + almond butter.

I had leftover roasted sweet potatoes, a large ripe banana, and a big jar of almond butter – the rest is history. These muffins are vegan, gluten-free, and have no added sugar.

Give me a shout and tell me how they turn out.



  • 2 sweet potatoes, cooked and skin removed
  • 1 large ripe banana
  • 1 egg or 1 flax egg (1 tbsp ground flaxseed + 2 ½ tbsp water)
  • 1/4 cup almond butter 
  • 3 tbsp hemp seed⁣⁣s
  • 2 tsp cinnamon⁣⁣
  • 1 tsp sea salt
  • 1 tsp coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup coconut flour
  • 1/2 cup all purpose gluten-free flour


① Preheat oven to 375 degrees F.

② If using, prepare flax egg in a small cup and let set for a few minutes.

③ Add banana and sweet potato into a large mixing bowl and mash until  puréed. Then add in coconut oil, almond butter, and vanilla extract and mix until well combined.

④ Add in all other ingredients and mix again.

⑤ Coat 6 muffin tins with coconut oil spray or oil. Spoon batter into muffin tins until filled almost to the top. Sprinkle with more cinnamon or nutmeg on top if desired.

⑥ Bake for 25 minutes or until golden brown. Let sit for 5 minutes and dig in. I like to dunk mine in coconut milk or serve with a spoonful of almond butter for breakfast. Also, tastes great with a dash of butter and drizzle of honey.