Healthy Raisin & Sweet Potato Snack Muffins

What?! Another raisin post?! I’m sure that’s what you are saying to yourself but don’t you worry it’s worth it.

My husband is a lucky man. Not only is he married to one of the most awesome women ever but with me being a California Raisin Ambasador he has unlimited access to his favorite running fuel, raisins. For those of you who don’t know, my crazy, insane, and absolutely off his rocker husband of mine is an ultra marathon trail runner. He is so insane in fact that he was excepted into the highly regarded Western States 100 mile trail race this June. Yes, that’s 100 consecutive miles. I said crazy, didn’t I? Of course, he’s in strict training mode right now and most everything I make has to be low-glycemic and high-protein. That’s where raisins and these tasty healthy snack muffins come in.

Why Raisins for a healthy snack?

Because not only are raisins all-natural and dried by the sun, but they are low-glycemic. The Glycemic Index refers to the rate at which foods cause blood sugar to rise after you eat them. Those that cause a slow rise prevent performance-sapping drops in blood glucose – maintaining energy longer than a refined sugary snack or sports drink. Plus they have antioxidant power, a great amount of fiber, and as I mentioned all-natural with no preservatives.

Ok, you got me with the raisins but why the almond flour and sweet potato?

To make this snack nutritious, high in protein, and low-glycemic I’ve used almond flour. Almond flour is high in protein and is a good source of fiber, vitamin E, and magnesium. Sweet Potatoes are added because, believe it or not, it’s one of the most nutrient dense vegetables around.

Looks like I’m headed to the kitchen…

Raisin and Sweet Potato Snack muffins are a delicious, moist, and nutritious snack when you want something a little more than an apple for your family (especially when you have a runner or athlete eating you out of house and home). Sweet and delectable — I don’t mind when Mia, the resident four year-old, and her play dates asks for thirds.

Raisin and Sweet Potato Snack Muffins makes 24

  • 1 cup blanched almond flour
  • 1/4 cup brown rice flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut oil, melted if in solid form
  • 1/2 cup maple syrup
  • 1 egg
  • 1 medium sweet potato
  • 1/2 cup raisins
  • 1/4 cup shredded coconut

* To achieve the highest nutrient value for this recipe use the almond and rice flours. These flours can be found at major grocery stores or specialty markets. 1 1/4 cup all-purpose flour can be substituted.

Preheat oven to 350°F. Prepare a mini muffin tin by lining the tins with mini muffin liners or lightly spraying with cooking oil. In a medium bowl, sift almond flour, brown rice flour, cinnamon, baking powder, and salt. I’m using brown rice flour to help lighten up the texture of the muffins.

In a large bowl, combine coconut oil, maple syrup, and the egg. Whisk until blended.

Add the dry mixture to the wet and stir until just combined.

Shred the potato with a cheese grater until you have 1 cup of shredded sweet potato.

To the batter, add sweet potato, raisins, and shredded coconut and stir until combined.

Spoon 2 tablespoons of batter into each muffin tin. Place the muffin tin into the center of the oven and bake for 15 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven and allow the muffins to remain in the tin for 3 minutes. Once the muffins are stable, carefully remove the muffins and place on a cooling rack to cool.

Once the muffins are cool enough, serve. Enjoy!



  • Manuella

    I’m totally making these tomorrow! So excited :)

  • Erin

    I just made these this weekend, and they are to die for! My toddler cannot stop eating them. OK, neither can I. :)

    I must admit I made a couple of substitutions. I used a combo of regular and whole wheat flour because that’s what I had at home, and I had to use vegetable oil because my grocery store did not have coconut oil. I’m on the hunt for it, though, because I am hearing such good things about it.

    Thanks for another great recipe!

  • Ann

    Made these for friends today. They loved them! too. I added a small amount of chopped walnuts and plumped golden raisin – only changes. This recipe is a keeper.

  • Amy

    These are delicious! My five year olds loved them and my spouse, who has celiac, thought they were incredible. Thanks for the recipe- I’m making my second batch now to freeze for school lunches.

  • Brooke

    Do you think these could make made as regular size muffins? How much extra oven time would you suggest?

    • In Sock Monkey Slippers

      I have not tried it out before but I think it would work. As for the oven you will just have to check and see. I would say cook time would be around 20 to 30 minutes.

  • Tammy

    I have almond flour, but no rice flour. Can I combine white and almond flour or will that turn out weird? Just use all white flour? I understand it can be heavy and mealy with only almond flour…

    Thanks! Can’t wait to test these out on my toddler!

    • In Sock Monkey Slippers

      I wrote this recipe for a gluten-free option here. Both almond and rice flour can be substituted with all-purpose flour. Great question.

  • Jodi

    These sound great! Could you also sub in some coconut flour?

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