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Nutty Sweet Potato/Pumpkin Muffins
Servings: 12 muffins
Preparation Time: 10 minutes
Ingredients:
- 2 cups ground almonds
- 1 cup chopped walnuts
- 1/4 cup flax meal
- 2 tsp. ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (omit if using coconut milk)
- dash of sea salt
- 1/2 cup whole sugar or honey
- 1 cup unsweetened pumpkin or mashed sweet potatoes
- 1/2 cup coconut milk* or buttermilk
- 2 eggs, (large)
- 1/4 cups of melted coconut oil
Directions:
Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.
Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.
In a separate large bowl, stir together the wet ingredients, then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.
Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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