Healthy Sweet Potato Muffins

To those who don’t know (AKA most of you,) I work as a theatre director at a high school. I don’t think any of the students know I have this blog… (Hi?) Either way it doesn’t matter since I will not be discussing any of them. (But I still can, so behave, girls!)

Towards the end of every practice, we play improv games, which are basically skits or monologues invented on the spot to practice getting into character and improvisation, something extremely important for a stage show where anything can go wrong.

We played a game we called “Conspiracies,” where the actor is given two random topics and must deliver a minute-long conspiracy about them and finish with, “Just think about it.” With the topics being things like “construction nails and sheep,” and “car tires and paint,” there were a lot of hysterically outlandish theories.


I then realized it’s possible to rationalize almost any theory.

If someone delivers the monologue with confidence and plays on previously known facts and emotions, anything can sound plausible. When you think about it, rumors are basically conspiracy theories that may or may not be true. Some are crazy, some sound sensible, and there’s always a chance it might be real.

Have you ever played Two Truths and a Lie? A good player knows how to mix the facts with the false to create either three statements sounding like “truths,” or three sounding like “lies.”


Onto another topic, let’s talk about these sweet potato muffins.

These muffins have traveled across three continents, thereby experiencing three seasons, and still stayed moist and delicious.

The sweet potatoes used in this recipe were homegrown in a garden build on top of a garage in large soil-filled bins.

I baked these in a baking “marathon” where I created two other muffin recipes. The crazy part? Three new recipes in one night and all came out tasty.

I just gave you three statements. (Do you see where I’m going with this?) Which two are truths and which one is the lie? Comment your guesses below!



Healthy Sweet Potato Muffins

print Healthy Sweet Potato Muffins


  • 2 medium sweet potatoes
  • 2 tbsp coconut oil, melted
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Preheat the oven to 350 degrees.
  2. Peel and boil the sweet potatoes until they are soft and easily mashable.
  3. Blend the sweet potatoes with the coconut oil, almond milk, maple syrup, and vanilla. Add the eggs until well-combined.
  4. In a separate bowl, whisk the almond flour, oat flour, spices, and baking soda.
  5. Slowly incorporate the flour mixture into the sweet potato mixture until smooth.
  6. Spoon the batter into lined muffin tins and bake for about 40 minutes until fully baked and the tops spring back when lightly touched.

Makes 15 muffins.

Recipe request? Questions? Remarks? Comment below!

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3 Comments Add yours

  1. mistimaan says:

    Looks yummy


  2. alyss says:

    I think the first statement is a half-lie because you wrote in one of your earlier posts that you traveled with banana muffins. And I know that you have a garden on top of your garage 🙂 but I didn’t know you grow sweet potatoes there.


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