Sweet Potato Muffins

adapted from “primal balance”

Ingredients

2 cups blanched almond flour

½teaspoon sea salt

½teaspoon baking soda

1 teaspoon ground cinnamon

¼ cup coconut oil or coconut ghee melted

½ cup agave nectar or honey

2 large eggs

1 cup of grated sweet potatoes

½cup of walnuts chopped

2 mushy bananas, peeled and mashed

Directions

1. Preheat oven to 350 F.

2. Mix the almond flour, salt, baking soda, and cinnamon together.

3. In a separate bowl, whisk the oil, agave, and eggs. Next mix the almond flour mixture into the wet ingredients. Once they are mixed well fold in the sweet potatoes, walnuts, and bananas.

4. Line muffin tins with paper or grease them really well, scoop the batter in and cook for 25-30 minutes.

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