Description
These muffins are the perfect morning treat! Enjoy slightly warm with a slather of vegan (or grass-fed) butter. If you want a little extra protein, top with some nut butter and live large!
Ingredients
Scale
- ½ Cup Cooked, Mashed Sweet Potato
- ½ Cup Shredded Apple
- 3 Flax Eggs (3 TB Flaxmeal mixed with 1/2 cup warm water, sit for 5–10 mins to gel)
- 3 Tbsp Coconut Oil, Melted
- ¼ Cup DF Milk
- ½ Cup Nut Butter (Almond, Cashew, etc.)
- 1 Tsp Vanilla Extract
- 1/3 Cup Coconut Flour
- 2 Tsp Cinnamon
- 2 Tsp Ground Ginger
- ¾ Tsp Baking Soda
- ¾ Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Unsweetened, Shredded Coconut
- ½ Cup Shredded Carrots
- ½ Cup Chopped Pecans
- 1/3 Cup Raisins
- Sesame Seeds for topping (optional)
Instructions
- Preheat oven to 350-degrees and grease or line muffin tins (or use silicone molds – my favorite!)
- In a large bowl, mix together sweet potatoes through vanilla. Add in coconut flour through salt and mix until well-combined. Then add shredded coconut through raisins and stir until incorporated throughout.
- Using a large spoon or an ice cream scooper, scoop batter into muffin tins and top with a sprinkling of sesame seeds.
- Bake 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for about 10 minutes before handling. These are best enjoyed warm so, if you store them in the fridge or freezer, be sure to warm them up in the microwave before serving. I love mine topped with vegan butter or cashew butter.
Notes
Note: If you want a more mild flavor, you can omit the ground ginger.