Seedy Sweet Potato Spice Muffins

Seedy Sweet Potato Spice Muffins

A grounding, protein-boosted muffin that feels like pumpkin spice comfort… but feeds you better.

These muffins are soft, lightly sweet, and warmly spiced. They are made with nourishing sweet potato, eggs, gluten-free flours, and a generous scoop of my Mighty Seed Mix (sesame, flax, chia, and hemp). They’re designed to steady energy, support digestion, and keep you feeling satisfied, not snacky.

Perfect for slow mornings, busy school days, or that mid-afternoon moment when your body wants something comforting and stabilizing.

Ingredients (makes 10–12 muffins)

Wet

• 1 cup mashed baked or boiled sweet potato

• 2 large eggs

• 1/4 cup honey or maple syrup

• ⅓ cup melted coconut oil or olive oil

• ¼ cup coconut milk or plant-based milk of choice

• 1 tsp vanilla extract

Dry

• 1 cup gluten-free flour blend

• ½ cup almond flour

• ¼ cup collagen peptides/powder (optional, for extra protein)

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tbsp cinnamon

• ½ tsp ginger

• ¼ tsp nutmeg

• ¼ tsp cloves (optional)

• ¼ tsp sea salt

Seeds

• ¼ cup Mighty Seed Mix (equal parts sesame, flax, chia, hemp)

• ⅓ cup pumpkin seeds (pepitas)

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. In a large bowl, whisk together sweet potato, eggs, honey or syrup, oil, milk, and vanilla.

3. In a separate bowl, mix all dry ingredients.

4. Fold dry ingredients into wet until just combined.

5. Stir in mighty seed mix and pumpkin seeds.

6. Spoon batter evenly into muffin cups.

7. Bake for 18–22 minutes, until set and lightly golden.

8. Cool for 10 minutes — flavor and texture continue to settle as they rest.