Holy smokes, where have these muffins been all my life? I like muffins to begin with but these are moist and light, not dense and heavy like some muffins. They have a great flavor, savory and not too sweet. It was a spontaneous decision to make them and I’m so glad I did. I saw the recipe on Pinterest, knew I had all the ingredients on hand and of course I had just finished cleaning my kitchen, so the timing was perfect. They came together in under ten minutes, which is really my idea of the best kind of baking. You can adjust the ingredients to use what you have on hand or to make them vegan if that’s what you prefer. The ingredients are simple and easy to come by. The recipe only makes 9 muffins and I’ll double it next time. A healthy treat for your and your family. I’m sure your kids won’t be disappointed!
INGREDIENTS
1/2 cup Coconut Flour
1/4 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
1/3 cup Coconut Oil or Butter
1/2 cup Maple Syrup, Honey or Agave (Or combination of! I did 1/2 honey, 1/2 maple syrup)
1/2 cup Sweet Potato/Yam – Mashed **SEE NOTES
4 Eggs or 4 tsp Ener-G Egg Replacer **SEE NOTES
1 tbsp Vanilla
2 tbsp Brown Sugar
METHOD
– Preheat oven to 350°F.
– Steam or boil peeled sweet potato until fork tender. Drain and mash thoroughly with a fork.
– Combine coconut flour, baking soda, salt and cinnamon in a small bowl.
– In a separate bowl combine melted coconut oil or butter, maple syrup, sweet potato, eggs and vanilla. Whisk thoroughly.
– Add dry ingredients to liquid ingredients and whisk until all of the flour is incorporated.
– Spoon equally into muffin cups, should make 9 muffins.
– Sprinkle brown sugar over each muffin and bake for 20-25 minutes or until knife comes out clean.
NOTES
– Use maple syrup or agave if you want your muffins to be vegan.
– If you don’t have fresh sweet potato or don’t want to do the extra work of steaming and mashing, you can used canned sweet potato. Try to find some without added salt.
– I haven’t tried any other methods for this particular recipe yet but there are several ways to eliminate the eggs from most baking recipes. First off you can use Ener-G egg replacer or similar. 1 tsp egg replacer per egg but read the directions. You can also use 1/4 cup of apple sauce or 1/2 mashed banana per egg. I’m not sure how these options would work for this recipe due to the volume difference. However, if it does work, you would probably get more than 9 muffins. I do plan on trying these alternatives because I think they’d be delicious! Eggs add the majority of calories to these muffins so even if you did 2 eggs and 2 eggs worth of an alternative.
NUTRITIONAL INFO
Serves 9
Weight Watchers points per serving – 5
Calories – 195.2
Fat – 10.9g
Fibre – 3g
Sodium – 147.3mg
Carbohydrates – 22g
Protein – 3.8.g
alimentarykitchen 