I can’t believe I actually have a recipe for you guys. With all my food things going on, I’ve been eating a rather boring “diet”. I decided it was time for me to come up with some muffins that I could actually eat and enjoy. This meant they had to be egg and almond free.
I found these on Tessa, the Domestic Diva and adapted them to include Nikki’s Coconut Butter. Why not add some extra goodness with her honey pecan? I know that psyllium husks probably aren’t something you have in your pantry. I had to go buy it, but it’s worth it. It really helps bind the muffins. You could probably try 1-2 eggs in place if you don’t have any but want to try.
[print_this] Honey Pecan Sweet Potato Muffins
Gluten, Grain, Egg Free
Adapted from Tessa Domestic Diva
- ½ cup baked sweet potato flesh (about 2 small sweet potatoes)
- ¼ cup dates (4-6 dates)
- ¼ cup full fat coconut milk (I use native forest)
- 1/3 cup Nikki’s Honey Pecan coconut butter
- 3 tablespoons coconut oil, softened
- 2 tablespoons turbinado sugar
- 2 tablespoons psyllium husks
- 2 teaspoons vanilla extract
- 1/3 cup coconut flour
- 1 teaspoon baking powder (grain free)
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
Preheat oven to 350 degrees. In a small pot on the stove, simmer the coconut milk, Nikki’s coconut butter, coconut oil and dates. This will help the dates soften. Blend the ingredients together with an immersion blender or food processor. Add the sweet potato and blend. Add the mixture to a large bowl.
Add in the remaining ingredients (coconut flour, sugar, cinnamon, baking powder, baking soda, salt) and mix. Scoop about ¼ cup into a greased muffin pan. Bake for 16-18 minutes. [/print_this]
If you make these let me know!
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