I’ve been on a major Paleo muffin kick recently. I don’t know why, but I think food tastes better when it’s in the form of a muffin. Maybe it’s because you feel like you’re eating a cupcake. Except you’re not. Because we are Paleo and we are above cupcakes. Unless they are Paleo cupcakes. In which case, I will eat the whole batch. OMG, I love Paleo cupcakes.
Anyways, last weekend, my mom and I made some sweet potato muffins. Yup, some quality mother-daughter bonding time right there. Except I’m pretty sure my mom only offered to help since she doesn’t fully trust my baking skills yet. Just because I didn’t know wax paper couldn’t go in the oven does not mean I can’t bake, GOSH.
I digress. The muffins were fantastic. They were actually sweeter and more filling than I thought they would be. They do, however, take a bit of time to make since the potatoes have to be baked and mashed. But, they are definitely worth the extra time and effort. Enjoy!
- 2 cups blanched almond flour (I used Trader Joe’s almond meal and it worked great)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup coconut oil
- 1/4 cup honey
- 2 large eggs
- 2 large sweet potatoes
- 1/2 cup of walnuts chopped
- 2 mushy bananas, peeled and mashed
- Wash the sweet potatoes and wrap in foil. Bake at 450 degrees for 1 hour, 15 minutes and allow to cool completely. Slice in half lengthwise and scoop out the innards into a bowl. Discard the skins.
- Preheat oven to 350 F
- Mix the almond flour, salt, baking soda, and cinnamon together
- In a separate bowl, whisk the oil, honey, and egg
- Mix the almond flour mixture into the wet ingredients. Once they are mixed well fold in the sweet potatoes, walnuts, and bananas.
- Line muffin tins with paper or grease them really well, scoop the batter in and cook for 25-30 minutes.