We have a leadership meeting for church tonight, so it’s a “Breakfast for Dinner” kind of night! The princesses have requested “Daddy’s Famous Eggs” (little secret: they’re “famous” because it’s the only thing he knows how to cook!!!). It’s kind of hard to compete with “Daddy’s Famous Eggs”, but I’m going to throw in a “Green Monster” smoothie, some roasted potatoes and these delicious morsels to round out our meal.
Sweet Potato Banana-Blueberry Muffins
Yields 12 muffins
1 cup brown rice flour blend
1 cup oat flour (ground from gluten free rolled oats)
1/2 cup coconut sugar
2 Tbsp organic brown sugar, packed
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum
1/4 tsp sea salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup raw sliced almonds
2 “flax” eggs ( 2Tbsp flax meal + 6 Tbsp water, let sit for about 5-7 minutes)
1 tsp pure vanilla extract
1 cup sweet potato puree
1 very ripe banana, mashed
1/2 cup unsweetened almond milk
1 cup organic fresh or frozen blueberries
Preheat oven to 350 degrees. Line a muffin pan with paper liners or lightly spray with cooking spray. Set aside.
In a medium bowl, whisk together the dry ingredients (flours, sugars, spices, and almonds)
In a large bowl, whisk together the wet ingredients (flax eggs, sweet potato puree, banana, vanilla and almond milk).
Add the dry ingredients to the wet and stir just until combined. Fold in blueberries.
Pour batter into prepared muffin pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins sit in the pan for about 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for about 3 days or wrap individually and freeze.
It’s chilly out today, so I didn’t hesitate to keep the oven going! I’ll be bringing you some “chocolate” love tomorrow!