SWEET POTATO MUFFINS

SWEET POTATO  MUFFINS: Simple to make and great as a healthy afternoon snack

INGREDIENTS

 

  1. Poke a sweet potato all over with a fork and bake at 425 degrees F for 40 minutes. Remove from oven, cool, and remove the skin. Reduce oven temperature to 350.
  2. Pulse the almonds in a food processor until finely ground. Add the remaining ingredients to the food processor and pulse until fully combined.
  3. Generously grease a 12-muffin tin with coconut oil. Divide the batter between the 12 muffin tins and bake for 15-20 minutes.
    NUTRITIONAL INFORMATION:
Serving size: 1 Muffin     Calories: 134     Fat: 6     Carbohydrates: 10     Sodium: 107     Fibre: 2.4     Protein: 9