Morning Glory Sweet Potato Muffins

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.

 Muffins3

Morning Glory Sweet Potato Muffins
 
Prep time
Cook time
Total time
 
A healthy, gluten free, grain free and nut free muffin recipe.
Author:
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.

 

Morning Glory Sweet Potato Muffins was last modified: December 6th, 2017 by grace

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