Hello! Happy Tuesday. I am still in Austin soaking up the sunshine, but even with the distraction of nice weather I was lured into the kitchen to whip up some grain-free treats. As I’ve mentioned on the blog before I am not a Paleo diet follower nor am I gluten-free. However, I do try to minimize gluten in my diet and have come to really enjoy baking with alternative sources like almond flour.
Today I decided I want to try making a muffinthat was low in sugar especially after yesterday’s post about minimizing sugar in your diet! These are very simple and took no time at all.
Grain-free Sweet Potato Muffins
- 6 eggs (I recommend pasture-raised)
- ½ cup coconut flour
- ½ cup almond flour/meal
- 2 teaspoons pure vanilla extract
- 1 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 Large or 1 small sweet potatoes or yams (baked and mashed – no skin)
Whisk the liquid ingredients together (eggs and vanilla) in a bowl. Separately combine all of the dry ingredients together. Add the dry mixture to the wet ingredients a spoonful at a time. Then add in the mashed sweet potato. Spoon the batter into a greased muffin tin and bake 30 minutes at 350 degrees.
Enjoy with Kerrygold butter and extra cinnamon or almond butter. I plan to include chocolate chips the next round as a more “dessert-like” treat. Enjoy!