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posted in Food & Drink > Recipes
  • 2 cups gluten free oat flour (gluten free oats ground into a flour)
    1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
    1 T baking powder
    1 tsp nutmeg
    1 tsp cinnamon
    pinch sea salt
    1 cup mashed sweet potato
    1 cup dairy free milk
    1 flax egg (can sub for 1 large egg if not vegan)
    1 tsp vanilla extract
    6 T nut butter of choice, melted (I used smooth cashew butter)

  • Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
    In a large mixing bowl, combine the dry ingredients and mix well.
    In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture, along with the mashed sweet potato. Add the melted nut butter and mix very well until a batter is formed.
    Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
    Remove from oven and allow to sit for 5 minutes

  • Notes
    Muffins are freezer friendly and can be kept at room temperature- Ensure they are covered in a container if so.


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