Good Morning Sunshine!
Many of you know that I cannot tolerate gluten, it does unpleasant and weird things to both my brain and my digestive track (the so-called second brain). So I have been off “the gluten” (that’s what Pearl and I title it) for a few years now and am always on the look out for some new and delicious options for baked goods. While I do not endorse eating muffins on the regular, every now and then I get a hankering for them and my hard and fast rule is NO gluten….it sets me back and just is not worth it for me. My mom found this awesome sweet potato flour and sent it my way to try out some new recipes, so of course I said GAME ON!
When Pearl was in town we decided to give it a go, because as I like to now say “teamwork makes the dream work” (sorry Pearl I just HAD to!). Since we are RDs that love vegetables we decided that whatever we used the sweet potato flour for, we had to include veggies and thus these carrot filled muffins were born.
You know Pearl and I prefer you have REAL FOOD that is not manipulated into a baked good but every now and then we throw you a curve ball and tell you to TREAT YO SELF! Enjoy these Good Morning Sunshine muffins and let us know what you think by leaving a note in the comments on tag us on social media #teamnutritiongenius #pearlandsassyapproved
- 3/4 cup sweet potato flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/2 tsp ground cinnamon
- 3 eggs, room temperature
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp lemon juice, fresh
- 1/2 cup coconut oil, melted
- 1/3 cup unsweetened shredded coconut
- 1 tsp fresh ginger, grated
- 1/4 cup dates, pitted and minced
- 1 cup carrots, shredded
- Preheat oven to 350°F
- In a medium mixing bowl, combine sweet potato flour, baking soda, salt and cinnamon
- In large mixing bowl, whisk together eggs, maple syrup, vanilla and lemon juice until slightly frothy. Slowly add in coconut oil until well combined.
- Add dry ingredients to wet ingredients and mix well. Add coconut flakes and mix to thicken.
- Stir in ginger, dates, and carrots.
- Fill 12 muffin cups with mixture and bake for 20-25 minutes