Behold fellow paleo, low carbers, IIFYM, high fiber, health kick freaks, for I have found a master recipe and added more yummy goodness to create the legendary Sweet Potato Muffin- or, how I’d like to call it, the SWEET BRO-TATO YUMFIN!
Heh…I promise these won’t give you a sugar high because they’re packed with fiber, vitamins and (surprisingly) not that much of a black hole when it comes to calories. The proof is in the muffin…and the nutritional info I’ve conveniently chucked on below this post.
If you want to roll up your sleeves and get down and dirty with some mashed sweet potatoes, here’s the master recipe that I used as a base:
Here’s what I did to make this batch extra moist with more fiber and less calories:
- I used a mixture of coconut flour, LSA and almond meal – This boosted the fiber content and the coconut flour created a lovely density to offset the mushiness of the sweet potato. The portion I used was about 3/4 cup of almond meal, 1/4 cup of LSA meal and 1/2 cup of coconut flour. The dough should have a sticky texture that’s not too running or dense.
- Boil the sweet potato first to soften before chucking with the rest of the ingredients. I left the skin on and it gave a nice “carrot cake” texture.
- Two words: Cinnamon powder and ground ginger! I added 2-3 teaspoons of cinnamon and 1-2 teaspoons of ground ginger to give it a gingerbread taste…getting into the spirit of Christmas and dreaming of gingerbread houses yum!
- The only thing remotely sugary that I put into this batch was the organic wildcrafted agave nectar (their words, not mine) that was in the Cocopure Coconut Vanilla butter. I scooped about 1/2 a tablespoon into the batter and didn’t bother to add more vanilla essence.
- Oh, and stevia. I added 1 teaspoon to give it that little subtle sweetness kick.
Serving size (approximately 12 servings): 1 muffin Calories: 122 Fat: 7.4 g (Saturated 2.8g from 1 tablespoon coconut oil) Carbohydrates: 9.2 g Fiber: 4 g Protein: 5.2 g (Vitamin A 65.4%, Vitamin C 6.3%, Calcium 2.1%, Iron 3.4%)