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January 03, 2016 1 min read
1½ cups almond flour
½ cup coconut flour
1 tsp. baking powder
1 Tbsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
3 large eggs
¾ cup coconut sugar
1 cup coconut milk
¼ cup coconut oil, melted
1½ cups pureed sweet potato (or 1 14 fl oz can)
1 cup g/f dark chocolate chips
Cream the eggs, coconut sugar, coconut milk, coconut oil and sweet potato together. Beat in the flours, baking powder and spices. Fold in the chocolate chips and spoon into 12 muffin cups. Bake at 350°F for 45 minutes, or until centre of muffin is cooked through.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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