Coconut Flour, Sweet Potato Breakfast Muffin (Gluten Free)

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!
Author Becky's Mindful Kitchen

Ingredients

  • 1/2 cup cooked sweet potato mashed
  • 1 banana mashed
  • 5 eggs I used jumbo sized
  • 1/2 cup apple sauce
  • 2/3 cup coconut flour
  • 1/4 cup raisins
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup almonds chopped or slivered
  • 1/2 cup pecans chopped
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 4 T grass fed butter melted (or coconut oil)
  • 1/4 cup craisins or cranberries or other dried fruit or omit all together
  • 2 T agave
  • 2 T 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

  • Preheat oven to 375
  • Wet ingredients in one bowl
  • Dry in the other
  • Mix together and bake for 18-20 minutes

Notes

Just like all of my breakfast muffins, you can change the amounts of nuts and dried fruits and sweeteners to match your personal preference!

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