Dairy Free · Desserts · Frosting · Gluten Free · Plantains · Vegan

Mini Sweet Potato Cupcakes

It’s beginning to look a lot like Fall… well, it’s still 90° out in Florida, but you know what I mean. Pumpkin Spice coming out of every aisle in the grocery store, and while I absolutely love pumpkin, I think sweet potatoes need a little love this Fall.  So to show some love to the simple, mild mannered sweet potato, I’ve made a batch of (mini) Sweet Potato Cupcakes!

And if you don’t like cupcakes, call it a morning mini muffin and enjoy without frosting.

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  • 1 very ripe plantain
  • 1 medium roasted sweet potato
  • 3/4c brown rice flour
  • 1/4c coconut flour
  • 2T arrowroot starch
  • 1t each baking powder, baking soda and cinnamon
  • 1t lemon juice
  • 1/4c maple syrup
  • 3T coconut oil
  • 2T applesauce
  • pinch of salt
  • stevia to sweeten (optional)


Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree your plantain, sweet potato and wet ingredients until you have a nice smooth batter. No worries if it looks like it’s starting to gel together (tricky plantains), it’ll still work.

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In a separate mixing bowl, sift together your dry ingredients. Now pour your wet batter into your dry ingredients and combine well.

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Pour your lovely batter creation into the greased mini muffin pan and bake 16-18 minutes.

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When the timer goes off, go ahead and pull the little beauties from the oven and let cool for 10 minutes or so on the counter.

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You can eat these as a healthy muffin or add a  fun frosting, and viola! Instant cupcakes!… with a fun and healthy twist of course. Delicious just got healthy!

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