I am always in the kitchen trying out new recipes that can satisfy multiple dietary needs and by substituting the butter for coconut oil, this recipe is GF and Vegan approved, plus with a coconut flour base and a lot of good proteins and fats and fruit based sweeteners, this also meets my approval for a healthy breakfast muffin for the entire family.  And while you may need to throw in some dark chocolate chips  to get your picky eater in the family to go for it, these muffins still pack in a nutritious punch.  Coming in at around 10-12 carbs per muffin and a lot of fiber and protein, these also won’t cause a blood sugar spike and will keep you full for hopefully longer than a pop tart will!

Coconut flour, sweet potato breakfast muffins
A gluten free muffin that packs in a lot of protein and fiber to match the carbs!
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Ingredients
  1. 1/2 cup cooked sweet potato mashed
  2. 1 banana mashed
  3. 5 eggs (I used jumbo sized)
  4. 1/2 cup apple sauce
  5. 2/3 cup coconut flour
  6. 1/4 cup raisins
  7. 1/4 cup unsweetened shredded coconut
  8. 1/2 cup almonds,chopped or slivered
  9. 1/2 cup pecans, chopped
  10. 2 tsp vanilla
  11. 1 tsp almond extract
  12. 1 tsp baking soda
  13. 1/4 tsp salt
  14. 1 tsp cinnamon
  15. 4 T grass fed butter, melted (or coconut oil)
  16. 1/4 cup craisins or cranberries or other dried fruit or omit all together
  17. 2T agave
  18. 2T honey (can reduce honey or agave if you don't like sweeter things, I personally will go down to 2 T total for myself)
Instructions
  1. Preheat oven to 375
  2. Wet ingredients in one bowl
  3. Dry in the other
  4. Mix together and bake for 18-20 minutes
Notes
  1. Just like all of my breakfast muffins, you can change the amounts of nuts and dried fruits and sweeteners to match your personal preference!
Becky's Mindful Kitchen http://beckysmindfulkitchen.com/blog/