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Gluten Free Sweet Potato Muffins (using Coconut Flour)

The muffins have a very slight taste of sweet potatoes which add to the moistness. The coconut flour adds a little nuttiness which blends in perfectly to make these a delicious fall breakfast treat.

Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl add coconut flour, salt, baking soda, and cinnamon and whisk to combine. Set aside.
  3. In another bowl whisk together the coconut oil, maple syrup, sweet potato, eggs, and vanilla until smooth.
  4. Add the dry ingredients to the wet ones and whisk until smooth and no lumps.
  5. Spoon batter into lined muffin tin, about 3/4 full. Sprinkle the top of each with a little brown sugar.
  6. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
  7. Let cool for a few minutes in muffin tin before removing to wire rack to cool completely.
  8. Enjoy!

Keywords: sweet potato, muffins, coconut flour, maple syrup