For these muffins, the base flour comes from almonds, so they are not only gluten-free, they also have healthy fats, protein, and fiber to help keep you satiated (and balance blood sugar). Then there’s sweet potatoes and eggs, which are sources of vitamin A for bone, eye, skin, reproductive, and immune health. But the best part is they are light, moist, and fluffy, so they don’t taste as healthy as they are.


  • 2 cups almond meal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoonsalt
  • 3eggs
  • 2 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon peeled and grated ginger root
  • 2 cups peeled and grated sweet potato
  • Dried figs, sliced


  1. Preheat oven to 325 degrees and grease a muffin pan or line with paper liners.
  2. Using a whisk or fork, mix together almond meal, baking powder, cinnamon, and salt in a bowl, breaking up any lumps.
  3. In a separate bowl, use a fork to beat eggs while mixing together with coconut oil, maple syrup, vanilla extract, and ginger root.
  4. Pour wet ingredients into dry ingredients and mix until smooth, then fold in sweet potato. Fill each muffin cup 2/3 full with batter. Top each with a slice of dried fig. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.