Sweet Potato Muffins

sweet potato muffins
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1 medium sweet potato
3 large eggs (slightly beaten)
¾ cup coconut milk (full fat)
2 Tbsp olive oil
½ cup honey (or maple syrup)
1 cup brown rice flour (or almond flour)
¼ cup coconut flour
1 Tbsp baking powder
1 tsp baking soda
½ tsp sea salt
1 Tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
⅛ tsp ground cloves
⅛ tsp ground nutmeg



Preheat your oven to 400℉.

Poke some holes in the potato with a fork. Place on baking pan and bake for 45 min to an hour, or until soft. Remove and let cool.

Oil your muffin tin with coconut oil or use muffin cups.

Cut the potato in half and scoop out 1 packed cup of the potato then put into a large bowl. Eat the leftover potato and skin if you like.

Add the eggs, coconut milk, olive oil, and honey, combine until smooth. In a separate bowl, mix all the dry ingredients together with a whisk. Pour the dry ingredients into the wet ingredients and mix until well combined. Pour the batter evenly into each muffin cup making them about ⅔ full.

Place the tray on the middle rack of the oven and cook for 20 to 25 minutes.

Makes 12 muffins.

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