Ingredients
- 1/2 cup sweet potato mash or puree excess water drained*
- 1/4 cup pure maple syrup
- 1/4 cup organic coconut oil melted and cooled to almost room temp
- 4 eggs
- 1 tbsp raw apple cider vinegar
- 1 cup + 5 Tbsp blanched almond flour
- 3 tbsp coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raisins roughly chopped**
Instructions
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Preheat your oven to 350 degrees and prepare muffin pan by lightly greasing with coconut oil, or lining with muffin liners.
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In a large bowl, whisk together the eggs, sweet potato, maple, acv and coconut oil
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Combine the dry ingredients in a separate bowl, then stir into the wet mixture until just moistened, don't over-mix. Stir in raisins, then transfer all the mixture evenly in the muffin pan (I made 10 larger muffins but you can also make 11-12 smaller ones. Bake for 20 minutes in the preheated oven or until a toothpick inserted in the center of one comes out clean.
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Allow to cool for a minute in the muffin pan before transferring to a wire rack to cool completely. Store any leftovers covered in the refrigerator. Enjoy!
Recipe Notes
*I bake my sweet potato ahead of time, remove the skin and mash the inside. I then squeeze gently with paper towel when ready to use to get out as much water as possible
**Optional - I chopped just to make the pieces smaller
Nutrition
Calories: 192kcal
Carbohydrates: 17g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 184mg
Potassium: 140mg
Fiber: 2g
Sugar: 5g
Vitamin A: 2320IU
Vitamin C: 2.6mg
Calcium: 52mg
Iron: 1.1mg