Sweet Potato Breakfast Muffins

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Cooking Time: 35 mins
Serves: 9

Ingredients

  • 3/4 cup mashed sweet potato

  • 1/2 cup shredded carrot

  • 1/2 cup grated apple

  • 1/2 cup shredded coconut

  • 1/2 cup raisins

  • 1/4 cup chopped dried figs

  • 1/2 cup chopped walnuts

  • 3/4 cup almond flour

  • 1/8 cup maple syrup (or honey)

  • 1 tsp cinnamon

  • 1/8 tsp nutmeg

  • 1 tsp. baking powder

  • 2 eggs

Method

1. Preheat oven to 175 C.
2. Mix everything together in one large bowl.

3. Grease muffin tin with coconut oil or use paper liners. Divide batter into 9 muffin tins.
4. Bake for about 30-35 minutes, until muffin is cooked through and the top is golden. Remove from oven and let stand for 10 minutes.
. Remove muffins and let cool on a baking rack. Store in an airtight container, I would probably keep these in the fridge since there is no fat to preserve them.