Chocolate Birthday Muffins


Almond Butter


Count me in!

Gluten Free, Dairy Free, and Refined Sugar Free. Perfect for all the food allergies in your life. Perfect for kids


  • 1 cup mashed sweet potato (boil and mash)

  • 1/4 cup honey

  • 1/4 cup almond butter

  • 1/4 cup coconut sugar

  • 1 egg

  • 1/3 cup cacao

  • 1 tsp vanilla

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1 crushed up chocolate bar (or chocolate chips)


  1. Prepare sweet potato. Peel one large sweet potato and chop into thirds. Place the pieces into a pot of water and bring to a boil. The pieces should be easy to pierce with a fork when they’re done

  2. Mash the sweet potato chunks to get 1 cup mashed sweet potato and place into a bowl

  3. Add in the other wet ingredients and mix well to create a smooth mixture. Be sure to break apart any sweet potato chunks

  4. Add in the dry and mix well to create an even batter

  5. Add in the chocolate chips or chocolate bar pieces into the mixture and evenly distribute

  6. Using an ice cream scooper, scoop even amounts of batter into muffin liners. These will rise a little, so leave a little room in each cup

  7. Bake for about 36 minutes at 350. Tip: poke one with a toothpick to check if they’re ready! If it comes out clean, they’re ready

  8. Turn the oven off and let them cool in the oven. This will create the best texture

  9. Once cooled, top with a thin layer of almond butter and add sprinkles. Totally optional, but also not really! Enjoy