I basically followed this awesome Carrots n' Cake recipe to a T but did add some little extras. Click on the link below for Carrots n'Cake's website - great recipe resource!
Prep Time10mins
Cook Time30mins
Total Time40mins
Cuisine: American
Keyword: breakfast, muffins
Servings: 24Muffins
Ingredients
2cupsmashed sweet potato
2 cupsshredded coconut
2cupsraisins
2cupschopped walnuts, soaked
1/4cupraw honey
1cupshredded carrot
8 eggs
3cups almond flour
1tbspcinnamon
1tbspvanilla extract
4tspbaking powder
4tbspground flax seed or hemp seed
Instructions
Preheat oven to 350*F.
Combine all ingredients in a large mixing bowl and blend well.
Coat muffin tin with butter (or use paper liners) and divide batter among 24 cups.
Bake for 28-30 minutes or until muffins are cooked all the way through.
Allow to cool before serving.
In the morning, reheat in oven or toaster oven and enjoy with a pat of pastured butter.
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