This is one of my favorite muffin recipes – not too sweet and even sneaks in some veggies. If you’re feeding a crowd that is used to more sugar, you can add 2 -4 Tbl of coconut sugar, although I always am in favor of less sugar whenever possible. NOTE: if you don’t have Cassava flour, you an do this recipe with all coconut flour. I use Let’s Do Organic coconut flour and Otto’s cassava flour.

Morning Glory Sweet Potato Muffins

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

A healthy, gluten free, grain free and nut free muffin recipe.

Author: Grace Brinton

Recipe type: Snack

Serves: 22 Muffins

Ingredients

• 6 Tbl ground flax
• 1 cup cassava flour
• 1 cup coconut flour
• .5 tsp sea salt
• 1.5 tsp baking soda
• 1.5 tsp baking powder
• 3 T cinnamon
• 16.5 oz sweet potato puree
• 15 eggs
• ¾ c water
• .5 cup maple syrup
• .5 c coconut oil, melted
• 4 oz grated carrot
• 6 oz raisins
• Pumpkin seeds, optional

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients in a large mixing bowl.
3. Combine sweet potato, egg, water and maple syrup in a separate mixing bowl.
4. Pour wet ingredients into dry, whisking as you pour to incorporate and avoid clumps.
5. Once it's pretty thick, switch to a spatula to mix.
6. Slowly add the coconut oil, then the carrots and raisins.
7. Portion into paper muffin liners in a muffin pan, top with pumpkin seeds if desired.
8. Bake until puffed and firm, about 25 - 30 minutes.

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