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October 07, 2014 1 min read 2 Comments
1/2 cup coconut oil w/ butter ghee, melted OR ½ cup melted butter
1/2 cup sucanat
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. baking powder
1-14oz can sweet potato pureeOR 1¾ cup cooked, mashed sweet potato
2 eggs
1/4 cup maple syrup
1/2 tsp. ground cloves
1/4 tsp. nutmeg
2 cups spelt flour
Topping:
1 tbsp. maple syrup
2 tbsp. pumpkin seeds
In a large mixing bowl, beat together melted coconut oil w/ ghee butter, maple syrup, sucanat, eggs, vanilla, and sweet potato puree. Sift in spices, baking powder, and spelt flour. Stir to combine with a wooden spoon. There shouldn't be any lumps. Transfer into muffin tins, lined with large paper liners. In a small bowl, combine pumpkin seeds with maple syrup. Stir and place a few pumpkin seeds on top of each muffin.
Bake at 375°F for 15-20 minutes or until knife comes out clean when inserted into muffin. Enjoy! - By: Sandy Pomeroy
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
May 23, 2016
How to make these gluten free?
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Katie
June 21, 2016
Hi Norah,
You could try making these with gluten-free flour blend, though I am not sure if they would turn out the same. We have some gluten free muffin recipes though, like our Morning Glory Muffins!