Sweet potatoes are a deliciously sweet, satisfying, and nutritionally rich food that can be enjoyed so many ways. Sweet potatoes are high in fiber and are known to help stabilize blood sugar, aid in weight loss, and are high in antioxidants, among other benefits. This recipe takes these ‘healthy potatoes’ and makes them into a tasty treat – a muffin! Sweet!
2 medium sweet potatoes (about 2 cups)
2 cups Pamela’s Baking & Pancake Mix (Gluten-Free) - You may substitute Pamela’s (brand) for any gluten-free pancake mix available at your local grocer’s.
¼ cup coconut oil or ghee (clarified butter)
1 cup vanilla kefir
1 cup coconut sugar
1 teaspoon vanilla bean paste
¼ cup sea salt
1 basket of fresh berries
Preheat your oven to 350°F.
Bake and then cool your sweet potatoes. Peel the skin off the sweet potatoes, slice, and then place the pieces into a large mixing bowl.
Mix all the wet ingredients together in the same large bowl with the sweet potatoes.
Then stir in all the dry ingredients.
Line a mini cupcake tin with liners or spray the tin directly with coconut oil.
Using a spoon or ice cream scoop, fill each cup with the batter so they are almost filled to the top.
Top each cup with freshly sliced berries - strawberries, blueberries and/or raspberries.
Bake until the muffins are golden brown, for about 20 minutes.