1 cup sweet potato puree
¾ cup coconut milk
⅔ cup Stevia
⅓ cup water
¼ c coconut oil
2 Tbsp maple syrup
1 Tbsp lemon juice
2 cups of oat flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
1 cup fresh or dried cranberries, optional
Preheat oven to 400°F and lightly oil a muffin tin.
In a large bowl, mix together sweet potato puree, coconut milk, stevia, water, oil, maple syrup, and lemon juice.
In a medium bowl, sift together flour, baking powder, soda, salt, and spices.
Combine wet and dry mixtures until just moistened.
Spoon batter evenly into muffin pan.
Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let muffins rest a moment in the pan, then cool slightly before serving.
Note: you want to bake the sweet potatoes ahead of time. I normally cook mine the day prior.
Recipe Credit: Marcela Freeman