These muffins are absolutely delicious – they remind me of moist and cinnamony carrot cake. I prefer to serve in muffin portions as opposed to bread, but you could convert the recipe and make as a loaf. Spread with smear of grass fed butter and serve slightly warm or serve with a cup of tea to relax – sweet potatoes are a good source of magnesium, which helps you to de-stress. Their rich orange color is a sign of beta carotene and carotenoids that are powerful antioxidants which protect us from cancer, boost immunity, and decrease the effects of aging.
Spiced Sweet Potato Muffins (Adapted from Thug Kitchen’s Sweet Potato Loaf Recipe)
Makes 12 muffins
1 cup of organic almond milk
½ teaspoon apple cider vinegar
1/3 cup organic coconut oil
1 tsp. vanilla extract
1 tsp. ground flaxseeds
2 cups grated, raw sweet potato (peel it and grate it)
2 cups almond flour
1 tsp. xantham gum
½ cup coconut palm sugar
2 ½ tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts or pecans
Heat your over up to 350 degrees and grease muffin tin.
Mix together the milk and vinegar in a small glass and let it sit for a couple of minutes. In a large bowl, mix together the oil, vanilla extract, and ground flaxseeds. Stir in the milk mixture and the grated sweet potato.
In a medium bowl, mix together the flour, xantham gum, sugar, spices, baking soda, baking powder, and salt. Pour these dry ingredients into the bowl with all the wet stuff in it and mix until there are only a few dry spots. Dump in the nuts and mix it together a couple of times.
Pour the batter into the muffin pan, fill to about ¾ inch from the top.
Bake for 35 minutes or until a toothpick stuck in the center comes out clean. Cool for at least 15 minutes.