(Paleo) Pecan Sweet Potato Muffins

(Paleo) Pecan Sweet Potato Muffins

Adapted, just a little, from Leelaliciuos

Ingredients

Makes 12 muffins

½ coconut flour (I used Bob’s Red Mill)

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon pumpkin pie spice

Pinch fine grain salt

4 eggs, at room temperature

1 cup sweet potato puree (about 1 medium sweet potato)

1 teaspoon vanilla extract

½ cup coconut oil, melted

¼ cup maple syrup (or mild tasting honey)

½ cup pecans (or walnuts), roughly chopped

12 pecans for garnish

Directions

Preheat oven to 400°F (205°C) and place a rack in the middle.

Line or grease a muffin and set aside.

In a bowl whisk together coconut flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In another bowl beat eggs, sweet potato puree, vanilla extract, coconut oil, and maple syrup (or honey) until smooth.

Fold in dry ingredients and stir until all lumps are gone. Fold in chopped pecans.

Evenly divide batter into muffin pan to make a total of twelve muffins. Top each muffin with a pecan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely on rack before removing. You may need to run a small knife (or a spatula) around the edge of each muffin tin to help remove them easily.