paleo Sweet Potato Muffins (Gluten free & flourless)

These family-friendly paleo sweet potato muffins are not only gluten-free, flourless, and dairy-free but also suitable for toddlers, adults, and various occasions such as breakfast, snacks at home, office or a wholesome addition to school lunches.

Ingredients

• 1 cup mashed sweet potato (230g)*
• 2 large eggs
• 1/2 cup almond butter (unsalted, unsweetened) --> any nut butter will do. 
• 2 Tbsp maple syrup or honey 
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips ---> I added a handful of pecan nuts instead. You can add raisins, cranberries, blueberries, walnuts or whatever tickles your fancy ! 

Instructions

1. Preheat your oven to 175 degrees C and line a muffin tin with 12 silicone baking cups.
2. Place the mashed sweet potato, eggs, almond butter, maple syrup and vanilla in your food processor and blend until smooth.
3. Add in the cinnamon, baking powder, baking soda and salt. Blend again until smooth.
4. Add in the chocolate chips. Pulse a few times to disperse them throughout the batter.
5. Scoop the batter into the lined muffin pan. Each muffin slot should be filled about 3/4 full. Depending on the size of your silicone baking cups, you can make between 5 large muffins and 12 small muffins. 
6. Place the sweet potato muffins in the oven and bake at 175 degrees for 15-25 minutes.. less time for smaller ones and more time for larger ones.  When done, the muffins should have nice rounded tops and be firm in the middle. Poke the muffin with a wooden tooth pick. If it comes out clean they are ready. 
7. Cool the muffins for 5 minutes in the baking pan. Then, remove them from their silicone liners and cool them on a wire cooling rack

Recipe Adapted From: https://bakeitpaleo.com/paleo-sweet-potato-muffins/print/30824/