Paleo Herbed Sweet Potato Savory Muffins
1/2 cup cooked mashed sweet sweet potato or canned puree, excess water drained
1/4 cup organic coconut oil melted and cooled
1 tsp pure maple syrup
1 Tbsp raw apple cider vinegar
1 cup + 5 Tbsp blanched almond flour
3 Tbsp coconut flour
1/4 cup tapioca starch
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 tsp onion powder
1/4 tsp garlic powder
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh sage
2 tsp finely chopped fresh parsley
generous dash black pepper
Recipe by @paleorunningmomma
Coat a non-stick muffin pan lightly with coconut oil or line with muffin liners. Preheat your oven to 350˚ F.
In a large mixing bowl, whisk together the eggs, sweet potato puree/mash, coconut oil, maple syrup, and vinegar until fully combined.
In a separate bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, all the herbs and spices, and salt and pepper. Stir gently to mix.
Slowly and gently mix the dry ingredients into the wet — you don't want to over mix — until all is moistened and a thick batter forms.
Scoop the batter into 10 muffin cups evenly, then bake in the preheated oven for 20 minutes until set and nicely browned. Serve warm and store leftovers covered in the refrigerator up to four days. Enjoy!