Ahhh. I am about to sit down for a muffin and some freshly brewed tea. This muffin recipe was a very successful experiment on Christmas day. I am posting this before I forget the recipe. These were inspired by the common sweet potato pies and such that are made during the holiday season. It was also inspired by the ingredients I had available to me between the ingredients I took to my sister's house and what she had available at her place.
So here it is!
Ingredients:
1 sweet potato (a regular sized one, not one of those giant ones).
1/4 cup of full fat coconut milk
1 banana
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 TBS vanilla
8 drops of vanilla stevia
1 TBS raw organic honey
1/4 tsp salt
1 tsp baking soda
1/4 cup coconut oil
3 eggs
1 1/2 cup almond flour
2 TBS coconut flour
1/2 cup chopped raw pecans
Instructions:
1. Bake the sweet potato (it takes about an hour- you can cheat and microwave, but I prefer baking even if it takes long).
2. Mash the sweet potato.
3. Add the coconut milk, mashed banana, cinnamon, nutmeg, ginger, vanilla, stevia, honey, salt, baking soda, and eggs. Use an immersion blender to get a fluffy and really smooth mix.
4. Add the coconut oil, almond flour, and coconut flour and mix.
5. Place in muffin cups or tins and bake for about 20 minutes.
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