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
Prep time
Cook time
Total time
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
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in a large mixing bowl.
- Combine sweet potato, egg, water and maple syrup in a separate mixing bowl.
- Pour wet ingredients into dry, whisking as you pour to incorporate and avoid clumps.
- Once it's pretty thick, switch to a spatula to mix.
- Slowly add the coconut oil, then the carrots and raisins.
- Portion into paper muffin liners in a muffin pan, top with pumpkin seeds if desired.
- Bake until puffed and firm, about 25 - 30 minutes.
Morning Glory Sweet Potato Muffins was last modified: December 6th, 2017 by
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