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Wheat and Dairy-Free Sweet Potato Muffins

November 19, 2018 by Dawna Stone

When you want something with a hint of sweetness in the morning, try one of these

wheat-free muffins. Make a batch, wrap them well, and freeze them, so you can pull one

out as needed.

Also perfect for the holidays. Your guests will love them!

I realize it's often difficult to eat healthy over the holidays. Did you know the average person gains 7-10 pounds between Thanksgiving and Christmas?  If you're trying to eat healthy or you want to lose a few pounds before the New Year, join me for a quick and simple 5-day detox! I like doing this detox between the two holidays as it helps keep me on track.

TOTAL TIME: 45 MINUTES

  • 13⁄4 cups almond flour
  • 3⁄4 cup flax meal
  • 2⁄3 cup coconut palm sugar
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup golden raisins
  • 11⁄2 cups shredded sweet potato
  • 3 large eggs
  • 1⁄4 cup melted coconut oil
  • 1⁄4 cup fresh orange juice
  • 1⁄4 cup raw pumpkin seeds
  • Preheat the oven to 350°F. Place paper liners in a 12-cup muffin pan.

In a large bowl, whisk together the almond flour, flax meal, sugar, baking powder, pumpkin

pie spice, cinnamon, and salt. Stir in the raisins.

In a medium bowl, stir together the sweet potato, eggs, oil, and orange juice. Add to the flour

mixture, stirring well to combine. Do not over-mix.

 

Divide the batter evenly among the paper liners, filling them about three-quarters full. Sprinkle

the pumpkin seeds on the tops of the muffins. Bake for 30 minutes, or until a wooden pick

inserted in the center of a muffin comes out clean. Cool in the pan set on a rack for 5 minutes.

Remove the muffins from the pan and let them cool completely on the rack.

Makes 12 muffins

Recipe from my Healthy You Diet cookbook.

Filed Under: Recipes

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