Sweet Potato Muffins
Prep time: 
Cook time: 
Total time: 
Serves: ~20
  • 2 c GF Oat flour(or just grind up rolled oats you have on hand)
  • ½ c coconut palm sugar
  • ½ T cream of tarter
  • ¼ T baking soda
  • 1 t nutmeg
  • 1 t cinnamon
  • ¼ t salt
  • 1 c mashed sweet potatoes
  • 1 T coconut butter, melted
  • 1 c minus 1 T water
  • 1 chia egg
  • 1 t vanilla
  • 6 T nut butter, melted (I used almond butter)
  • 1 t vanilla balsamic vinegar (or just use apple cider vinegar and double the vanilla)
  1. Preheat the oven to 350F and prepare small or big (or both) muffin tins with liners.
  2. Prepare the Chia egg by grinding (in a coffee grinder) 1 T of chia seeds and then adding it to 3 T of water. Let rest and thicken while you prepare the other ingredients.
  3. Mix all of the dry ingredients together in a large bowl. Add the mashed sweet potato and mix well.
  4. Combine all of the wet ingredients in a small bowl. Add the chia egg to the wet ingredients. Make sure to mix well.
  5. Now you can add the wet to the dry, mixing well.
  6. You're ready to start dipping!! I used a small ice cream scoop for the mini muffins. The batter should almost reach the top. I sprinkled the top of my muffins with someTrivia Brown Sugar. You can also add nuts, chocolate chips, or dried fruit.
  7. The mini muffins are ready in 20 minutes while the larger ones take about 25-30 minutes. You know they are done when they stop looking moist on the top.
Recipe by Coconut Darling at http://coconutdarling.com/sweet-potato-muffins/