4/10/16
(makes 9)
Ingredients:
3/4 cup mashed sweet potato
1/2 cup shredded carrot
1/2 cup grated apple
1/2 cup shredded coconut
1/2 cup raisins
1/4 cup chopped dried figs
1/2 cup chopped walnuts
3/4 cup almond flour
1/8 cup maple syrup (or honey)
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp. baking powder
2 eggs
Directions:
1. Preheat oven to 350 F (175 C).
2. Mix everything together in one large bowl.
3. Grease muffin tin with coconut oil or use paper liners. Divide batter into 9 muffin tins.
4. Bake for about 30-35 minutes, until muffin is cooked through and the top is golden. Remove from oven and let stand for 10 minutes.
5. Remove muffins and let cool on a baking rack. Store in an airtight container, I would probably keep these in the fridge since there is no fat to preserve them.
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