These
muffins taste JUST like everyone's favorite Thanksgiving dish: mashed sweet
potatoes topped with marshmallows. I wish you could lick the screen and taste
these because I swear I really out did myself with this recipe. Try it!
Oh,
and every ingredient in this is PALEO and will nourish your body
while
satisfying your sweets craving!
Ingredients:
One large Sweet Potato or 2 Small
2 cups Almond Flour
1 TBSP Cinnamon
1/3 Cup Sweetener of Choice (I used
Stevia)
4 TBSP Shredded Carrots
1 cup Unsweetened Almond or Coconut
Milk
1 tsp Vanilla Extract
6 TBSP Nut Butter of choice
1 tsp Baking Soda
1 tsp Baking Powder
1 Egg
To
Make:
- Set Oven to 350 degrees
- Slice sweet potato into cubes and put in a pot with
just enough water to cover them. Let them boil until you can mash them
with a fork.
- Drain water from the sweet potatoes and mash them up
using a fork.
- Combine the sweet potatoes and all other ingredients
into a food processor or blender until you have a smooth batter.
- Using a muffin tin, pour batter into lined muffin tin.
You can let the batter fill up close to the top, these don't rise
dramatically.
- Bake for 30-35 minutes. Use a tooth pick or knife to
check and see if they are ready by stabbing one muffin, if the tooth pick
comes out clean, they are baked. If batter is still runny, add on 5
minutes at a time and keep checking them.
- For added sweetness, you can add vanilla or cream
cheese icing, but these are sweet enough naturally! Enjoy!
