Sweet Potato Berry Muffins (Paleo)
I think you’ll enjoy these muffins. If you’ve never baked with sweet potato puree, you really should try it! The sweet potatoes add a sweetness and depth of flavor, and they also make it very moist. I use walnuts, instead of pecans, because they have omega-3 fats in them, while most other nuts have omega-6. Eating too many omega-6 fats, without balancing them with omega-3s, can cause inflammation and other health issues.
The muffins are a good meal in and of themselves, with lots of protein, healthy fats, fiber, and micronutrients, but I like to eat a good salad with my breakfast, as well. The salad in the picture was entirely grown in our garden! Spicy greens are so good mixed in with the milder ones! Arugula adds a nice nutty flavor.
Here’s the muffin recipe:
- 2 Cups Almond Flour
- 1/2 Cup Coconut Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1 Tsp Cardamom
- 1/2 Tsp Sea Salt
- 6 Eggs
- 1/2 Cup Organic Sweet Potato
- 1/3 Cup Raw Honey
- 1 1/2 Cups Fresh Berries
- 1 Cup Chopped Walnuts
Preheat the oven to 350 degrees. Line a muffin tin with muffin cups, or spray it with coconut oil. Mix together all of your dry ingredients, including walnuts, in a large bowl. In a separate bowl mix together the wet ingredients, but don’t put the berries in yet. Combine the wet and dry ingredients and mix well. Fold in the berries and fill each muffin cup with batter. Bake for 20-25 minutes, or until set and light brown. Let cool, then enjoy. I like mine with a little bit of the reduced sugar jelly from Trader Joe’s!
