Monday, May 11, 2015

Sweet Potato Muffins with coconut flour ~ Not half bad!

This evening my 16-year-old step son, the pickiest eater west of the Rockies, said my muffins were "not half bad". This also means "half good", which is huge praise coming from him. The deal with the muffins? They were made with coconut flour that I discovered at the market ~ and sweetened with mashed sweet potato and maple. Not your ordinary sugary mini-cake muffins. No butter, no refined sugar, no wheat or grains.... and not half bad! 

Mix dry ingredients:
1-1/2 cup organic coconut flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp cinnamon

Beat together:
6 organic eggs
1 cup cooked and mashed organic sweet potato
1/2 cup melted coconut oil
1/2 cup maple syrup
2 tsp vanilla
1 cup unsweetened organic almond milk 
Toss in:
1 cup dried organic cranberries (could try raisins, chocolate chips, nuts)

Mix the dry ingredients with the wet, and let sit for 3 minutes so coconut flour can absorb the liquid. Scoop batter into greased muffin pan and bake for 30+ minutes at 350, till set.  Let muffins cool and store in fridge. Makes a dozen.

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