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Cassava Sweet Potato Muffins

When your snack is as cute as these muffins are AND healthy? You know you're winning.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: gluten free, baked, sweet potato, easy, healthy, snack,
Servings: 20 Mini muffins
Author: thymeforhoney


  • Mini muffin tin


  • 4 eggs
  • ½ cup mashed sweet potato
  • 2 tbsp coconut oil- room temperature
  • 2 tbsp honey
  • 1 tsp apple cider vinegar
  • ½ tsp baking soda
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup cassava flour
  • ¼ cup mini chocolate chips- I used Lily’s Dark Chocolate stevia sweetened


  • Preheat the oven to 350 degrees. Whisk together the eggs and sweet potato in a large mixing bowl. Add the rest of the ingredients in the order listed, switching to a rubber spatula or wooden spoon when you add the flour. Gently fold in the chocolate chips.
  • Spoon a heaping tablespoon of batter into each greased mini muffin tin. Fill batter to the top. If you want a smooth, rounded surface, use your fingertip to pat down any peaks, dipping your finger in water every few muffins. This is totally optional, just an esthetic preference.
  • Also optional, before baking, sprinkle a mixing of cinnamon and coconut sugar on the tops.
  • Bake 12-15 minutes. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
  • These muffins are best fresh, and will be good for up to three days in a sealed container at room temperature. Because of the low sugar content, I not only had them as snacks, but also as a light breakfast. Enjoy!