sweet potato muffins

My boyfriend introduced me to this recipe from Fit Men Cook - both him and this recipe are keepers. If you want to give these an extra boost, mix in a little collagen or protein powder.

dry ingredients:

• 1 cup baked sweet potato flesh, no skin

• 1 1/2 cups superfine almond flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• pinch of salt

• 2 teaspoons cinnamon

wet ingredients:

• 3 eggs (or vegan egg replacement)

• 1/4 cup olive oil (or coconut oil or avocado oil)

• 1/4 cup almond milk

• 1/4 cup maple syrup (or agave or honey)

• 1 tablespoon vanilla extract

• 1/3 cup raw chopped pecans

---

---

directions:

1. Set oven to 400F

2. Poke a few holes in 2 small, raw sweet potatoes and place them on a baking sheet. Bake in the oven for about 45 minutes or until soft. Once baked, allow them to cool, then chop off the ends and remove the skin. Set aside.

3. In a bowl, mix together the wet ingredients

4. In a larger separate bowl, mix together the dry ingredients

5. Add the wet ingredients to the dry ingredients and mix together using a spatula. Fold in the cooled, baked sweet potato and, if desired, chopped pecans

6. Lightly spray a muffin pan with nonstick baking spray or olive oil. Evenly divide the batter. Bake in the oven for 20 minutes, or until the top is golden brown and you can easily pierce it with a toothpick and it comes out clean

7. Allow them to cool for a few minutes in the tray, then remove them from the molds. Enjoy!