Ingredients:
- 1 organic sweet potato, roasted (1 cup, packed)
- ½ cup of pure organic maple syrup
- 2 tbsp of organic olive oil
- ¾ cup of organic canned coconut milk
- ¼ cup of organic coconut flour
- 1 cup of organic brown rice flour
- 1 tsp of ground ginger
- ⅛ tsp of ground cloves
- ⅛ tsp of ground nutmeg
- 1 tbsp baking powder
- 1 tbsp of ground cinnamon
- ½ tsp pink Himalayan salt
Instructions:
- First, pre-heat the oven to 400 ℉ and oil the 12-hole muffin tray
- Once the oven reaches the adequate temperature, poke small holes in the sweet potato and put it on the middle rack of the oven
- Cook for about an hour, or until it softens. When cooked, take it out from the oven and allow it to cool
- Once cooled, remove the flesh and put the pulp in a mixing bowl. You can dispose of the skin or eat it as snack, as it contains the same vitamins as the veggie itself
- Add the maple syrup, olive oil, and milk to the sweet potato and mix to create a homogenous mixture.
- Mix the dry ingredients in a separate bowl and the pour them into the rest of the sweet potato
- Pour the batter into the muffin tray, place it on the middle rack, and cook for about half an hour.
Source : allrecipes.Com
