“Wait a minute, you dummy…you already have a recipe for Sweet Potato Muffins!”
That’s my impression of all of you, right now. Because it’s true. I’ve trodden (tread? treadded?) this road before. But I also stopped eating roasted nuts and baking with nut products. Remember?!
Sorry…anyhoo…I’m traveling on business, so clearly I had to bake a bunch of stuff before I go. Otherwise I wouldn’t be able to freak out all the TSA people like I normally do with my sack of muffins, protein bars, Paleo Kits, hard-boiled eggs, pre-made salads…yeah. And then I’d never get to be the one who hides away in her hotel room during lunch breaks because all the conference people are providing are Subway party subs. Whatever. Pretty sure if I sh*t my pants in the middle of one of these talks I’d be even less unpopular.
These muffins are pretty straightforward. I know, I’ve been slacking lately, but I was working on a little project for this coming week. Yay! Actually I might lose some readership over this one but this is just what happens when you live alone all summer. But anyway, I know I put chocolate in the original batch but I left it out this time. Trying to keep my summer six pack, no big deal. OMG I wish that was even a little bit true. Seriously, though, feel free to jazz these up. Maybe some chocolate chips…maybe some raisins. Maybe…just maybe…you get CAH-RAZY and throw some blueberries in there. It’s an equal opportunity ball of baked delicious.
1/2 c Coconut Flour
2 t Vanilla
1 t Salt
1 t Baking Soda
2 t Cinnamon
1/2 c Ground Flax
2 Sweet Potatoes or Yams, baked and mashed (discard skins)
1 c Raisins or Chocolate Chips (optional)
Whisk together all the dry ingredients. Beat the eggs and add dry mix by spoonfuls until well blended. Add the mashed sweet potatoes.
Spoon batter into lined muffin cups. Bake at 350 degrees for 30-35 minutes.