Sweet Potato Carrot Cake Muffins - Kettlebell Gym

Sweet Potato Carrot Cake Muffins


Sweet Potato Carrot Cake Muffins
By Emily Martin

Yields 12 good-size muffins


  • 1 1/2 cups baked, then skinned sweet potatoes
  • 1/2 cup honey
  • 1/2 TSP sea salt
  • 1 TSP vanilla extract
  • 1 TSP ground ginger
  • 1 TSP cinnamon
  • 1/4 TSP ground white pepper
  • 1/4 TSP freshly grated nutmeg
  • Zest of one orange
  • Zest of one lemon
  • 4 medium eggs
  • 2 tbsp melted coconut oil
  • 3/4 cup ground almond (meal)
  • 1/4 cup brown flax seeds, ground
  • 1/2 cup grated carrot
  • 1/4 cup raisins
  • Flaked almonds to top


  1. Put the baked sweet potato flesh, honey, eggs, salt, vanilla, spices, citrus zests and oil into a large bowl
  2. Use a hand mixer on high-speed to whiz it all together until light and fluffy and there are no lumps of potato left
  3. Fold in the carrot, almonds, baking powder, flax and raisins and mix until just combined.
  4. Spoon into paper muffin/cupcake cups in a muffin tin and bake at 325° for 30 minutes, or until just going golden brown on top.
  5. Cool completely before serving
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1 Comment
  • Elizabeth McCormick Sep 6,2015 at 2:44 pm

    Making these for the first time. You left out the amount of baking powder to add. I’m assuming it’s a 1:1 ratio with the salt.

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