For this fun-hued toddler-friendly snack, all you need is a couple of purple sweet potatoes, almond butter and a couple of other ingredients. The crumb topping is optional; both ways are pretty delish.
Looking for other paleo picks? My tops faves include:
Though I don't eat meat, I eat lot of paleo foods in the form of organic produce, seeds, some nuts, and coconut. Coconut, most fruit and veg and sweet potatoes are good for the gut and digestion, and my autoimmune-safe recipes are especially key if you have any stomach or gut issues.
Bring these muffins or any of my paleo treats linked above to your next get together/playgroup/potluck or book club; they are sure to be a hit! Almost anyone can eat them; if you need to avoid nuts, simply swap out the nut butter for sunflower seed butter.
Paleo Purple Potato Muffins
1 cup purple sweet potato, boiled or steamed until soft
2/3 cup almond butter, salt-free
1/4 cup + 1 TBSP pure organic grade A maple syrup
1-1/2 tsp cinnamon
2 tsp baking powder (corn-free)
sprinkle of sea salt
optional topping: (non-paleo)
1/3 cup gluten-free oats
2 TBSP coconut oil, not melted
3 TBSP coconut flour
1/2 tsp cinnamon
dash maple syrup
dash vanilla extract
Sprinkle paleo granola on top before baking (I love this grain-free energizing paleo granola: a little bit fills you up!)
1. Food-process all ingredients except baking powder; add it last and once smooth, divide batter into 12 greased muffin tin slots. (I rubbed coconut oil in each one for easy removal).
2. If using crumb topping, mix it together and sprinkle on top. Bake 18-24 min at 350F and let cool before removing from pan.
Other fun options with this recipe include mini muffins or even super healthy cake pops with this awesome cake pop maker.
(If you have little kids, they are going to love making purple yam cake pops with you!)