- 1 small sweet potato, roasted (1 cup, packed)
- 3 eggs, lightly beaten
- ¾ cup of canned coconut milk
- 2 Tablespoon of olive oil
- ½ cup of maple syrup
- 1 cup of brown rice flour
- ¼ cup of coconut flour
- 1 Tablespoon baking powder
- ½ teaspoon pink Himalayan salt
- 1 Tablespoon of ground cinnamon ( I recommend Watkins Superiot Cinnamon)
- 1 teaspoon of ground ginger
- ⅛ teaspoon of ground cloves
- ⅛ teaspoon of ground nutmeg
For over 100 years, Watkins has offered only the best herbs and spices from around the world. Our spices contain only the highest quality volatile oils and packaged for optimal freshness.
Visit my Independent Watkins Representative site to learn more or buy.
- Preheat oven to 400 degrees Fahrenheit.
- Oil a 12-hole muffin tray.
- Poke holes in your sweet potato and place on middle rack – cook for until soft ( usually an hour).
- Remove sweet potato from oven and let cool.
- Scoop the sweet potato from the skin and place in a mixing bowl.
- Discard the skin
- Add olive oil, coconut milk and maple syrup to the sweet potato and mix until it is smooth.
- In a separate bowl, mix the dry ingredients together.
- Pour the dry ingredients into the sweet potato and mix until well combined.
- Pour the batter in the muffin pan and fill each tin until ⅔ full.
- Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean).