Sweet Potato Spice Muffins

Paleo Sweet Potato Spice Muffins

Serves: 8 muffins

Ingredients:

Wet:

• 2/3 cup mashed sweet potato ( I wash and peel my sweet potatoes and then I wrap them in damp paper towels and steam them in the microwave)

• 2 TBS melted filtered coconut oil (I like buying filtered coconut oil from Trader Joe's because it doesn't taste like coconut!)

• 1/4 cup maple syrup

• 2 tsp vanilla extract

• 1 TBS cinnamon

• 1/4 cup creamy almond butter

• 1/4 cup non-dairy milk

• 2 eggs

Dry:

• 2/3 cup almond flour ( I like Bob's Red Mill)

• 1/2 tsp baking soda

• 1 tsp baking powder ( paleo if necessary)

Optional: 1/3 cup chocolate chips ( I love chopping up Eating Evolved chocolate!)

Directions:

1. Preheat oven to 350 F. Spray muffin pan very well. )I personally only use silicone baking tins because they are reusable and are way easier to clean!)

2. In a medium sized bowl mix all of the wet ingredients until they are well combined.

3. In a separate bowl, mix the dry ingredient together.

4. Add the dry ingredients into the wet. Stir until everything is well combined, being careful not to overmix. Optional: stir in the chocolate chips.

5. Fill the muffin cups 2/3 of the way full.

6. Bake for 27 minutes, or until a toothpick comes out clean.

Store in an airtight container in the fridge for 3-4 days.

Don't forget to tag me on Instagram so I can see your recreations!

xoxo,

Emily