Sweet Potato Breakfast Muffins

Sweet Potato Breakfast Muffins

Dry Ingredients:

• 1 cup mixed nuts (walnuts, pecans, pistachios)

• ½ cup shredded coconut

• Zest from one lemon

• ¼ cup tigernut flour

• ¼ cup sorghum flour

• 1 ½ tsp baking powder

Wet Ingredients:

• ⅔ cup mashed cooked sweet potato

• ¼ cup extra virgin olive oil

• 2 eggs

• ½ tsp cinnamon

• ⅛ tsp salt

• Nuts for garnish

• ¼ cup coconut milk/plant-based milk

• ½ tsp licorice powder

Instructions:

1. Preheat the oven to 180°C. Line a muffin tin with muffin paper liners (makes 7 muffins).

2. Grind the nuts in a food processor until they resemble the cauliflower rice texture.

3. Mix the dry ingredients in a bowl.

4. In a blender, combine the sweet potato, milk, olive oil, eggs, and spices until creamy.

5. Add the wet ingredients to the dry ingredients.

6. Fill each muffin liner with the batter.

7. Bake for about 30-35 minutes. They are ready when golden brown on top.

8. Let them cool for 10-15 minutes before serving.