TORRIE WILSON
FIT
LIFESTYLE
Morning

Cranberry Muffins With A Twist

20/07/2016

Makes 12 Muffins

INGREDIENTS:

1 cup sweet potato puree (or you can use mashed sweet potatoes)
1 cup shredded coconut
1 cup dried cranberries
1/2 cup raw honey
1/4 cup shredded carrot
1/8 cup chia seeds
1/8 cup ground flax seeds
4 eggs
3/4 cup tapioca flour
3/4 cup coconut flour
2 tsp cinnamon
2 tsp vanilla extract
2 tsp baking powder

DIRECTIONS:

Preheat oven to 350 degrees

Combine all ingredients in a large mixing bowl and mix well to combine

Coat muffin tin with non-stick cooking spray or use paper liners and divide batter among 12 cups. These muffins will not rise like other muffins, so feel free to fill them up to the top!

Bake for 28-30 minutes or until muffins are cooked all the way through (you can insert a toothpick in the center and it will come out clean). Let cool for at least 5 minutes before removing from the muffin tin.

 

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