1. 1 packed cup of roasted sweet potato

2. 3 range free eggs

3. 1/2 cup maple syrup

4. 2 tablespoons of Olive oil

5. 3/4 cup canned organic coconut milk

6. 1 cup almond meal

7. 1/4 cup coconut flour

8. 1/2 teaspoon sea salt

9. 1 tablespoon baking powder

10. 1 cup walnuts

11. 1/4 cup raisins


1. Preheat oven to 400º F

2. Use a 12-hole muffin tray and muffin liners

3. Foil the raw sweet potato and cook in oven or toaster oven for about 1 hour, or when soft and cooked

4. Peel and mash the cooked sweet potato in a mixing bowl

5. Add olive oil, coconut milk, maple syrup and slightly beaten eggs to the sweet potato and mix well

6. In a separate bowl, mix almond meal, baking powder, coconut flour, and salt, mix well

7. Add this mixture to the sweet potato mixture and mix well

8. Add the walnuts and raisins and mix well

9. Pour the mixture into the muffin liners about 2/3 full

10. A cook for 30-35 minutes, or until check with a fork that comes out clean

11. Warm or Cool enjoy!

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