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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!