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This muffin recipe incorporates sweet potatoes
with some delicious spices. I’ve used coconut oil w/
ghee butter for a healthy and nutritious fat (without
dangerous side-effects) and spelt flour to make the
muffin wheat-free. Unlike refined white sugar, maple
syrup and sucanat add a sweetness but do not make
the muffins sickeningly sweet. They also incorporate
minerals and nutrients that white sugar does not.
Enjoy these delicious and satisfying muffins with a cup
of green tea on a crisp fall day!
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½ cup coconut oil w/ghee butter,
melted OR ½ cup melted butter
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1-14 oz can sweet potato
puree OR 1 ¾ cup cooked,
mashed sweet potato
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½ cup sucanat
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2 eggs
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1 tsp. vanilla
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¼ cup maple syrup
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1 tsp. cinnamon
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½ tsp. ground cloves
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½ tsp. ground ginger
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¼ tsp. nutmeg
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1 tsp. baking powder
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2 cups spelt flour
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| Topping
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1 Tbsp. maple syrup
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2 Tbsp. pumpkin seeds
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In a large mixing bowl, beat together melted coconut oil
w/ghee butter, maple syrup, sucanat, eggs, vanilla and sweet
potato puree. Sift in spices, baking powder and spelt flour.
Stir to combine with a wooden spoon. There shouldn’t be any
lumps. Transfer into muffin tins, lined with large paper liners.
In a small bowl, combine pumpkin seeds with maple syrup.
Stir and place a few pumpkin seeds on top of each muffin.
Bake at 375° F for 15-20 minutes or until knife comes out
clean when inserted into muffin.
Enjoy!
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