Coconut Sweet Potato Muffins

Servings: 12

Ingredients

• 1 small sweet potato (about 1 cup packed)

• 3/4 cup canned coconut milk

• 1 flaxseed "egg" (1 tbsp ground flax mixed with 2 1/2 tbsp water)

• 2 tbsp olive oil

• 1/2 cup pure maple syrup (or raw, unpasteurized honey)

• 1 cup organic brown rice flour

• 1/4 cup organic coconut flour

• 1 tbsp baking powder

• 1/2 tsp sea salt

• 1 tbsp cinnamon powder

• 1 tsp ginger powder

• 1 tsp turmeric powder

• 1/8 tsp ground cloves

• 1/8 tsp ground nutmeg

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it.

3. Remove the potato and let it cool.

4. Oil your muffin tray with coconut oil.

5. Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!).

6. Add the flaxseed “egg,” coconut milk, olive oil and maple syrup (or honey) to the bowl and combine until smooth.

7. In a separate bowl, mix the dry ingredients together.

8. Pour the dry ingredients into the wet ingredients and mix until well combined.

9. Pour the batter evenly throughout the muffin tray until each section is 2/3 full.

10. Place the tray on the middle rack of the oven and cook for 30-35 minutes.

11. Let it cool, then enjoy! You can freeze these and eat them as you please.

Recipe and photo credit: https://livelovefruit.com/