Sweet potato muffins

I am obsessed with these muffins!  It is the last recipe in the Inspiralized cookbook, but last is definitely not least.


I used:
1 sweet potato, spiralized and then riced
2 tbsp unsweetened coconut flakes
1 large egg plus 1 egg white
2 tbsp honey
5 tbsp chocolate chips
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp vanilla extract

Making rice from spiralized veggies is super simple. Just toss the noodles in your food processor and let it go for 5 seconds. Pow! You have rice.  So, one you have the riced sweet potatoes, mix in all the ingredients above, adding the chocolate chips last. On a side note, I like chopping the coconut flakes because I don’t like the long strands of coconut in my food.  Once the batter is ready, I put it in a muffin pan coated with some coconut oil. I have made this with a silicon pan and a metal one, both times the consistency turned out the same.  Bake the muffins at 375 for around 25 minutes.  They are a moist muffin compared to others, so you will want to let them sit and cool for about half an hour before storing them.

Like I said, this recipe is in her cookbook, but many wonderful recipes of hers can be found here!


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