PALEO SWEET POTATO MUFFINS

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How do you balance going with the flow to planning out every detail?

This seems to be the struggle every day for me. After getting engaged, the past two months have seem like a blur.

I’m a planner and while it’s a great quality of mine, it can also be my downfall– i.e. panics when things don’t go according to plan. I try and take a deep breath in those times when I don’t have the reins of control, but it’s hard, and something I work on everyday.

Even little things such as when a recipe is a total flop used to be a major freak-out for me. Though there has been progress. These muffins were suppose to be cinnamon rolls for my birthday brunch, totally failed, but turned into a delicious muffin recipe. There were no tears- only happy tummies.

I’d say that is a success.

From my less-anxiety ridden kitchen to yours –enjoy!

Servings: 12 muffins

Ingredients:

  • 1 cup of cubed, steamed, and cooled sweet potatoes

  • 1 tablespoon of coconut oil

  • 1 tablespoon maple syrup

  • 1 tablespoon molasses

  • 2 eggs

  • 2 tablespoons ground flax

  • 2 tablespoon physilium husk

  • 1 teaspoon baking soda

  • 1 cup Cassava Flour

  • 1 teaspoon ground cinnamon

  • 1/2 cup dairy free chocolate chips

  • 1/2 cup chopped pecans

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Directions:

  1. Preheat your oven to 350 degrees and grease a muffin tin.

  2. In a food processor, combine all of the ingredients, except the chocolate and pecans until smooth.

  3. Stir in the chocolate and pecans.

  4. Scoop the batter into each muffin tin crevice about 3/4 of the way full.

  5. Bake for 45 minutes.

  6. Let fully cool and enjoy!

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