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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!