In Food on
July 22, 2017

Sweet Potato Date Muffins


  • 1/4 cup coconut flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup oats
  • 1/4 cup coconut oil, melted
  • 2 bananas
  • 1 large sweet potato, roasted
  • 2 teaspoons vanilla extract
  • 3/4 cup almond milk
  • 1 teaspoon orange zest
  • 1 cup dates, chopped
  • 1/2 cup pecans, chopped

You know that I’m currently obsessed with Sarah Bitton’s Naturally Nourished, so I had to bring you the recipe I’ve been making on repeat for like two months. I try desperately to eat tons of veggies, plant-based proteins, and good fats so these “muffins” are  just another fun way for me to get my veggies. I’ve tweaked the original recipe a bit to make them gluten free with less sugar (the sweetness comes from the sweet potatoes and dates alone). Turn your oven to 400ºF and let’s get started!

First, chop the sweet potatoes into small chunks, then toss them in 1/2 tablespoon of coconut oil, and roast them in the oven for 20-30 minutes.

While those are roasting, prepare the wet and dry ingredients. Add all of the dry ingredients to a big bowl and all of the wet ingredients (without the potatoes) to your food processor or blender.

Once the potatoes are cooked, throw them in your food processor and blend until smooth.

Add the wet mixture to the dry mixture, and stir just until they’re combined (don’t over-stir). Add the chopped dates…and the pecans. What? Pecans? I thought you were nut-free?? Well friends, I was. Actually I still am very, very peanut-free, but it turns out I am not allergic to the tree nuts that have plagued me my entire life. Thanks to a few terrifying oral allergy challenges I’m a little more free. Now, for those of you who are tree nut-free, fear not. These muffins are just as delicious without the pecans. In fact, I frequently still make them sans pecans.

(Aren’t they beautiful?)

Scoop the batter into a muffin tray and press it into each cup with a fork. It’s going to look and feel very wet. That’s ok. Throw them in the oven at 350ºF for 25 minutes. Let them cool for 5 minutes and then transfer them to the fridge. Much like my chocolate garbanzo muffins, these will take on a soft, fudgy texture after a few hours in the fridge.

Bon appétit!

PS: If you want to make these Whole 30, just substitute the oats with an additional 1/4 cup coconut flour and remove the vanilla extract (as most contain alcohol).

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  • Tamara

    these muffins are so unusual but they actually sound so delish! I need top try them out.


    Tamara –

    July 22, 2017 at 9:24 pm Reply
  • Monica

    I’m going to give this recipe a try, love that it’s made with sweet potatoes….I love sweet potatoes! Can’t wait to see how they taste.

    July 25, 2017 at 3:56 am Reply
    • The Fashionable Physician

      The sweet potatoes give them such a nice texture. I hope you like them!

      July 25, 2017 at 12:54 pm Reply

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