Sweet Potato Blueberry Muffins {gluten free!}
inspired by Practical Paleo
makes 12 muffins
1/3 cup sweet potato, baked
1 banana
6 eggs, lightly beaten
1/2 cup coconut oil or butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
3-4 teaspoons cinnamon
1- 1 1/2 cup blueberries, frozen or fresh
Method
1. Preheat oven to 350F and line muffin cups with liners; parchment paper muffin liners seem to work the best.
2. In a blender, mix together banana and sweet potato. You can also do this by hand and mash the two together. Pour the mix into a large bowl and add the eggs, coconut oil and vanilla and whisk together.
3. In a medium bowl mix together the dry ingredients and sift into the wet ingredients. Fold in berries.
4. Fill the lined muffin cups 2/3 of the way full with the batter.
5. Bake for 30-35 minutes, or until a fork or toothpick comes out clean. Cool slightly and enjoy!
*Store in the refrigerator or freeze extras to enjoy later.
Variations:
- Substitute curry powder for the cinnamon for a spicy twist.
- Add shaved carrots and/or coconut for a heartier muffin.
In a
muffin tin, scoop 1/4 cup of the batter into each lined muffin cup -
See more at:
http://balancedbites.com/2012/10/easy-recipe-carrot-pumpkin-spice-muffins.html#sthash.9Fbrm9sd.dpuf