Sweet Potato Mini Muffins

This recipe came about as a desperate attempt to get my little girl to eat some (high fiber) veggies. These are moist, quick, yummy and best of all healthy! I know there are a lot of different flours here and the reason for that is the health benefits in each flour. You are welcome to use 1 and 1/4 cup of all purpose gf flour instead of the almond, quinoa, millet and tapioca flours.

Makes 24 mini muffins          

Dry:

½ cup almond flour

¼ cup quinoa flour

¼ cup millet

2 tbsp coconut flour (optional)

¼ cup desiccated coconut

¼ cup tapioca starch

1 tsp baking powder

¼ tsp baking soda

1 tsp cinnamon

Wet:

1 cup finely grated sweet potato (about half of a medium sweet potato)

1 egg

1/3 cup brown sugar

¼ cup oil

1 tsp vanilla extract or paste

¼ cup apple sauce

¼ cup almond milk or other milk of choice

2 tbsp peanut/almond butter or sunbutter (optional)

- Heat the oven to 350F and line a mini muffin pan with paper liners.

- Mix dry ingredients in a large bowl

- Combine wet ingredients and mix with a fork. The fork helps separate the grated sweet potato and mixes it better with the rest of the ingredients.

- Combine the wet and dry ingredients.

- Fill the liners almost to the top.

- Bake for 20-25 minutes.

- Keep on the counter for 3-5 days or in the freezer for a month.

- Feel free to add raisins, cranberries or pecans. Both my husband and daughter do not like the texture change so I keep it clean...