I suppose this means we have to eat healthy again, don’t we?
I’ve been living up my Christmas Break baking extravaganza (I won’t even tell you how many Lilikoi pies I’ve made and how many cinnamon rolls I’ve eaten) and maybe I’m just trying to make myself so sick that I’ll be happy as a clam to give up all
good food really not good for you food for… a month. At least.
But I can’t just give up baking completely.
These are normally called “Morning Glory” muffins. There are a million versions on the internet. I kind of like mine the best because I’m not super into chunky nuts, but I like raisins in the right proportions.
They don’t taste like normal muffins. I won’t lie to you. They’ll do in a pinch, and especially if you are the kind of person who normally eats nine muffins in a sitting and are trying to be the kind of person that only eats one.
FINNNNNNNE, I’ll have another one, but only if you stop looking at me like that.
Bake a bunch, save a few. They’re great for snacks when you need something to grab.
Sunshine Paleo Muffins
makes 11 muffins
- 1 Cup sweet potato, cooked and mashed
- 3 eggs
- 1/4 C honey
- 1/4 Cup applesauce
- 2/3 Cup shredded coconut (unsweetened)
- 2/3 Cup shredded carrot
- 1/2 Cup raisins or cranberries or dried cherries or none at all, if you prefer
- 1 1/2 Cups almond flour
- 1 tsp cinnamon
- a pinch of nutmeg
- 2 tsp baking powder
- 1/2 tsp salt
- coconut oil, for greasing the muffin cups only
- Preheat the oven to 350. Wipe the inside of a 12 muffin tin with coconut oil.
- Whisk together the sweet potato, eggs, and honey in a large bowl. Add the rest of the ingredients and stir together until combined.
- Scoop the batter into the muffin tin cups with a standard sized ice cream scoop (about 1/4 C per muffin).
- Bake for 25 minutes. Remove from tin and serve.