Delicious, moist, tasty and healthy muffins that are gluten-free and dairy free. This recipe is adapted from mon amour’s sister, Catherine, who made these the last time she visited us. What a treat! Merci.
Sharing this family recipe with all of you to enjoy.
2 cups almond flour
1 cup sweet potato, baked and mashed
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp chia seeds
1/4 cup grape seed oil
1/2 cup honey
raisins, dried cranberries, walnuts as you wish
Preheat the oven at 350F.
Place the dry ingredients in a bowl: almond flour, salt, baking soda, cinnamon and nutmeg. Mix together thoroughly.
Add the walnuts, dried fruits and chia seeds.
Mix well together.
Peel the baked sweet potato and reserve the flesh.
Place the bananas and sweet potato in a separate bowl and mash them with a fork.
Add the mashed sweet potato and banana to the mixture.
…until the ingredients are fully incorporated.
Place the oil and honey together in another separate bowl.
Whisk until fully combined. The mixture should be filled with little bubbles.
Add the honey and oil to the previous mixture.
Mix well until fully incorporated.
Oil the bottom and sides of medium size muffin pans.
Fill the muffin pans close to the top.
Bake for about 25-30 minutes. Enjoy!