Sweet potato is the vegetable everyone loves since it feels like you are eating potatoes but sweet potatoes are more nutritious and NIGHTSHADE FREE!

Sugars naturally occur in many of our foods and these sugars are beneficial to our bodies, unlike cane sugar. Applesauce and dates are two fruits that naturally sweeten any recipe and these foods are nutritious.

 

Recipe:

Makes approximately 12

 

Flax Egg: 1 tablespoon ground flaxseed + 2 tablespoons water

½ cup unsweetened plain applesauce

½ cup Good Karma flaxmilk or non-dairy milk

1 tablespoon apple cider vinegar

2 tablespoons coconut oil , melted (remember I melt at 76F)

1 teaspoon vanilla extract

1 cup almond flour

1 cup steel cut oats

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup sweet potato, cooked, pureed (recommend using food processor)

½ cup chopped pecans or walnuts (recommend using food processor)

½ cup chopped dates (recommend using food processor)

 

Preheat oven to 375F and grease muffin tin or cupcake baking pan.

In a small bowl, prepare the flax egg: combine the flaxseed and water, and stir gently. Allow it to sit to thicken for 5 minutes.

In a large mixing bowl combine and mix the applesauce, milk, vinegar, oil, and vanilla. When the flax egg is ready, add the thickened flaxseed mix to the bowl.

In a separate mixing bowl combine and mix the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine and mix the wet ingredients with the dry ingredients. Add sweet potato, pecans, and dates and mix to combine.

Divide the batter evenly into the baking cups. Bake for 22 minutes.

Remove from oven and allow to cool before serving. They will stay fresh for 3-5 days. Store them in a covered container in the refrigerator.

 

Like all of our muffin recipes, these can be frozen so don’t feel like you have to eat them all in a few days!