Sweet Potato Muffins.

My preschooler loves these muffins (so do I) (so does my sweet potato-hating husband). I got the basis of this recipe here. Served with fruit or a handful of almonds, these are a great start to our day. Once cooled, they freeze very well! Simply pop them into a toaster oven for 10 minutes to defrost and reheat in a single step.


1 c brown rice

1/2 c almonds

1/2 c walnuts

3 tsp cinnamon

2 tsp baking powder

1/2 tsp sea salt

1/3 c coconut oil, melted

1/4 c maple syrup

2 eggs, room temperature

2 c shredded sweet potato

1/4 c shredded coconut

2 oz raisins


In a coffee grinder, blender, or food processor, grind rice into a soft powder (it’s okay if there are some larger rice pieces; they add texture). Pulse nuts until desired texture is reached (it should be slightly flour-like). Combine rice and nuts with cinnamon, baking powder, and salt in a large bowl. In a separate small bowl, whisk eggs, maple syrup, and coconut oil until emulsified. Stir into rice mixture until ingredients are dampened. Stir in sweet potatoes, coconut, and raisins. Scoop 2 tbsp into well-greased muffin tins and bake at 350 degrees for 15 minutes or until muffins are set. Makes 2 dozen.


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