Herbed Sweet Potato Savory Muffins (Grain Free & Paleo

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2 tsp Parsley, fresh
  • 2 tsp Rosemary, Fresh
  • 1 tsp Sage, fresh
  • 1/2 cup Sweet potato, cooked sweet
  • 2 tsp Thyme, fresh

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Maple syrup, pure

• Baking & Spices

  • 1 5/16 cup Almond flour
  • 1 tsp Baking soda
  • 1 generous dash Black pepper
  • 3 tbsp Coconut flour
  • 1/2 tsp Sea salt, fine-grain
  • 1/4 cup Tapioca starch

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar, raw
  • 1/4 cup Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• ½ cup cooked mashed sweet sweet potato (or canned puree), excess water drained
• 4 eggs
• ¼ 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
• ¼ cup tapioca starch
• 1 tsp baking soda
• ½ tsp fine grain sea salt
• ½ tsp onion powder
• ¼ 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

Directions

• Coat a non-stick muffin pan lightly with coconut oil or line with muffin liners. Preheat your oven to 350 degrees
• 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 dont want to overmix - 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 an store leftovers covered in the refrigerator up to 4 days. Enjoy!