Savory Sweet Potato Muffins
**Adapted from my former blog 12/18**
Ho Ho Ho! Merrrrrry Christmas everyone!
‘Twas the week before Christmas when Jules the Health Coach realized we needed some new inspiration for our family dinners during the Holidays! While classic fare is good, how about some new bites? Never hurts, right?
After a few seconds of thought, she whipped these bad boys up and BAM! 💥 There ya have it: Paleo Cinnamon Spice Sweet Potato Muffins!
With a house-full of somewhat picky eaters, I am pleased to let you know that these were quite the hit amongst everyone.. they were gone by the end of the night! It’s safe to say they will be gracing our Christmas table... what a perfect side dish to that turkey dinner! ;)
And for all of you trying to stick to your health goals, these little guys are gluten-free, dairy-free, paleo and a great source of protein, healthy fats, excellent vitamins and minerals... keeping it real and healthy this year without compromising taste and flavor is always key!
Savory Cinnamon Spice Sweet Potato Muffins
1 1/2 cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
2 teaspoons cinnamon
1 cup baked sweet potato flesh, no skin
3 eggs (or vegan egg replacement)
1/4 cup extra virgin coconut oil
1/4 cup almond milk
1/4 cup maple syrup (OR raw honey)
1 tablespoon vanilla extract
1/3 cup raw chopped pecans (optional)
1/2 cup grassfed whey or vegan vanilla protein powder
Preheat oven to 400F.
Mash the sweet potato flesh until smooth
Add the eggs, coconut oil, almond milk, maple syrup and vanilla.
In a larger separate bowl, mix together the dry ingredients.
Add the dry ingredients to the wet ingredients and mix together using a spatula.
Lightly grease a muffin pan with nonstick baking spray or olive oil. Evenly divide the batter. Bake in the oven for 20 minutes, or until the top is golden brown and you can easily pierce it with a toothpick and it comes out clean.
Allow them to cool for a few minutes in the tray, then remove them from the molds. Enjoy!