Even after new years, I was still in a holiday spirit, and I had some mashed sweet potatoes and cranberries around, so I concocted these muffins to continue the festive foods. They turned out moist, sweet, and flavorful. And the best thing? They are gluten-free, grain-free, and nutritious.
Sweet Potato -Â Cranberry *paleo* Muffins
3/4 cup mashed sweet potatoes
1/2 cup coconut flour
1 tsp stevia (optional)
2 Tbsp maple syrup (optional)
1/2 teaspoon baking powder
1 Tbsp melted fat (butter, bacon fat, or coconut oil)
1/2 cup raw cranberries
Preheat the oven to 350 degrees Fahrenheit; grease 6 muffin tins. Blend the sweet potato, egg, and melted fat together. Add the coconut flour, stevia, maple syrup, salt, cinnamon, and baking powder. Mix together. Add cranberries and stir to distribute evenly. Place batter in greased muffin tins and bake for 20-25 minutes or until brown on top and cooked all the way through. The sweeteners are completely optional since the sweet potato is really quite sweet! I was worried the cranberries would be so sour that they’d need extra sweetness, but after tasting them, I think they would be great without the stevia and maple syrup.
If you are craving a treat and don’t have time to make the muffins, these bars are quite tasty and made from whole. They do have a lots of natural sugars (17g), but I didn’t get a sugar rush after eating it. That’s probably because I just ate 1/4 of it at a time over a number of days. A lesson in the virtues of moderation!
Eat well. Be well. Thrive.
E. ChloÃ© Lauer BA, MUP, Certified Health & Lifestyle Coach, Yoga Teacher in Training San Francisco health & lifestyle coach specializing in allergies, Crohnâ€™s/Colitis, and Gluten-Free living; serving the Bay Area and beyond via phone & Skype consultations: sign up here to speak with me!