Sweet Potato Muffins

I love when there’s a recipe on the back of a product. And I love even more when I can easily substitute ingredients to make it my own. Normally, I go to the store and carefully pick each avocado I buy. Not this time, I grabbed a bag at Sams club and lo and behold, a pumpkin muffin recipe on the back. Stick with me, I’m getting to the recipe.. I didn’t have any pumpkin, but I did have sweet potato ( hence the name change). I also subbed tapioca flour for whole wheat flour to make it grain free. The consistency of the tapioca was much better than almond flour, in my opinion, although I’m going to try it again and do half almond flour to test consistency. All in all, definitely a recipe I would repeat. Not only were they tasty, but very filling!

Ingredients

1.5c Anthony’s Goods Tapioca flour

1tsp baking soda

1tsp baking powder

1/2 tsp Salt

1tsp Cinnamon

1/2tsp Nutmeg

1/8tsp Cloves (I used about 5 whole cloves and smashed them myself)

1 ripe avocado pitted, peeled and mashed

1 ripe banana, mashed

1c sweet potato (I used one medium sized, baked)

2 eggs

3/4c pure maple syrup

1 tsp vanilla

1/2c pecans, chopped

Directions

Preheat oven to 350 and grease 12 muffin tins with coconut oil (or use cupcake wrappers)

In a bowl mix dry ingredients: tapioca flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.

In a separate medium sized bowl mix wet ingredients: avocado, banana, sweet potato, maple syrup, eggs and vanilla.

Combine wet mix with dry mix and fold in chopped pecans. Pour in muffin tins.

Bake 16-18 minutes (I used large and normal sized muffin tins. The larger tins took about 23 minutes to cook through).

Serve with kerrygold butter! Delish!