Prep Time: 10 minutes
Cook Time: 22 to 25 minutes
Makes: 12 muffins
Serves: 6 (2 muffins per serving)
INGREDIENTS
1/2 cup coconut flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
2 teaspoons ground nutmeg
3/4 cup sweet potato puree or organic sweet potato baby food
1/4 cup walnut oil
6 large eggs
2 teaspoons pure vanilla extract
1/4 cup 100 percent pure maple syrup
DIRECTIONS
Step 1. Preheat the oven to 350°F. Place 12 21/2-inch unbleached paper muffin liners in a muffin tin.
Step 2. In a small mixing bowl, sift the coconut flour, cinnamon, baking powder and nutmeg together.
Step 3. In a large mixing bowl, whisk the sweet potato puree, walnut oil, eggs, vanilla and maple syrup until well blended.
Step 4. Add the sifted flour mixture to the sweet potato puree mixture and blend together until smooth.
Step 5. Divide the batter among the lined muffin cups.
Step 6. Bake for 22 to 25 minutes, or until a knife inserted in the middle of a muffin comes out clean. Let cool before serving.