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WALNUT RAISIN SWEET POTATO MUFFIN

By on March 2, 2013
MUFFINS!

Click image for Nutrition Facts

Can you tell I’m on a muffin kick lately? While I was chopping sweet potatoes for the Bacon Sweet Potato Muffin recipe I posted the other day, I decided to test another, sweeter grain-free muffin recipe while my counters were already covered in ingredients. Again, I used a mini muffin tin because I’m obsessed with bite sized treats.

Here’s the recipe:

Pre heat oven to 315ºF

1 large sweet potato pureed in a food processor

3 eggs

1/8 cup coconut flour {I use Bob’s Red Mill}

1/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

2 oz chopped walnuts

1/4 cup raisins or dried cranberries

Press into muffin papers & top with a sprinkle of coarse sea salt

Bake for 40 minutes and serve once they’re cool

{they can be a little crumbly if you eat them before they cool}

Enjoy!

Xo

Jenny

About Jenny

Registered Dietitian, Certified Diabetes Educator & Certified Personal Trainer based in New York City.

4 Comments

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