Sweet Potato Halloween Muffins


I learned today, that it is very hard to find Halloween muffin decorations here in Australia. My only find were edible white eyeballs… and Xmas decorations, but no knives, no little tombstones, nothing! So I guess I have to come up with some monster faces on the muffins. These are delicious and moist Halloween muffins- perfect for fall (even though technically here on the southern hemisphere it’s spring) with the yummy combination of sweet potatoes and maple syrup.

This recipe is very versatile- you can customize it to your own liking: In case you want to avoid the coconut oil, use slightly more applesauce and omit the oil altogether. The almond butter gives these muffins an extra nutty flavor. As an alternative to the nut butter, stir chopped pecans into the batter. You can also use pumpkin puree instead of the pureed sweet potato.

Unfortunately, you have to wait until I am done with baking and decorating the muffins to see pictures. I will upload them asap!

Got the first shot- before decorating them.


I will probably use green coconut whipped cream and make scary faces…. let’s see.

Sweet Potato Halloween Muffins
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Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
  1. 1 flax egg (1 tbsp flax meal mixed with 3 tbs water)
  2. 3/4 cup sweet potato puree
  3. 1/3 cup date paste
  4. 1 tbsp maple syrup
  5. 11/2 tbsp unsweetened applesauce
  6. 1 tsp pure vanilla extract
  7. 1 cup unsweetened almond milk
  8. 1 cup whole wheat pastry flour
  9. 1/2 cup oat flour (ground from rolled oats; alternatively, use more whole wheat flour)
  10. 1 1/2 tsp baking powder
  11. 1/4 tsp salt
  12. 1/2 tsp cinnamon
  13. optional: Halloween decorations
  1. Preheat oven to 375F (170C).
  2. Prepare flax egg in a small bowl and let set for a few minutes.
  3. Add the following wet ingredients to a blender: sweet potato, date paste, applesauce, vanilla extract, flax egg and almond milk. Blend until smooth.
  4. In a bowl, combine the dry ingredients: whole wheat flour, oat flour, baking powder, salt and cinnamon. Mix well.
  5. Pour the wet ingredients into the dry ones and stir until smooth.
  6. Spoon the batter into muffin trays until filled almost to the top. Place 1 tsp almond butter in the center of each muffin and gently swirl around with a toothpick or a fork.
  7. Bake the muffins for 20-22 minutes until golden brown and a toothpick in the center comes out clean. Remove from oven and let them cool off completely before taking the muffins out of the trays.
  8. Store in an air-tight container in the fridge or freeze.

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