Sweet Potato Blueberry Muffins {gluten free}

I’ve  been slightly obsessed with baking gluten-free muffins lately. Muffins are a nice, perfectly pre-portioned, grab 'n go snack or a great addition to a meal.  And oh-my-goodness, if you top a muffin with a little curried nut butter, prepare to be blown away. Soooo good!!

 
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