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Name: Sweet Potato Muffin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

Dr. Gundry’s Sweet Potato Ginger Muffins

Ingredients (Makes 12):

3/4 cup unsweetened sweet potato puree (about 1 small baked sweet potato, peeled)

1 Tbsp grated fresh ginger

5 Omega-3 eggs

¼ cup avocado oil

1 tsp vanilla extract

1/3 cup Swerve sweetener

1/3 cup unsweetened coconut milk

1 ½ tsp apple cider vinegar

½ cup coconut flour

1 tsp baking soda

1 ½ tsp cinnamon

1 tsp ground ginger

¼ teaspoon nutmeg

¼ tsp cloves

¼ cup chopped walnuts for topping

Instructions:

Preheat your oven to 400. Line a muffin tin with papers, and set it aside for later.

In a large bowl, whisk together the sweet potato, ginger, eggs, avocado oil, vanilla extract, Swerve, coconut milk, and vinegar.

Then, in a second bowl, whisk together the coconut flour, baking soda, cinnamon, ginger, nutmeg, and cloves.

Add these dry ingredients to the wet ones, and fold until combined. Let your mixture rest for 10 minutes, so the coconut flour has a chance to hydrate.

Next, scoop this mixture into the muffin tins, and top each one with walnuts.

Bake your muffins for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.

Let them cool to room temperature (I know, this part’s hard!) before removing them from tins and serving.

NOTES

Alert editor

Sweet Potato Muffin

Dr. Gundry’s Sweet Potato Ginger Muffins

Ingredients (Makes 12):
3/4 cup unsweetened sweet potato puree (about 1 small baked sweet potato, peeled)
1 Tbsp grated fresh ginger
5 Omega-3 eggs
¼ cup avocado oil
1 tsp vanilla extract
1/3 cup Swerve sweetener
1/3 cup unsweetened coconut milk
1 ½ tsp apple cider vinegar
½ cup coconut flour
1 tsp baking soda
1 ½ tsp cinnamon
1 tsp ground ginger
¼ teaspoon nutmeg
¼ tsp cloves
¼ cup chopped walnuts for topping
Instructions:
Preheat your oven to 400. Line a muffin tin with papers, and set it aside for later.
In a large bowl, whisk together the sweet potato, ginger, eggs, avocado oil, vanilla extract, Swerve, coconut milk, and vinegar.
Then, in a second bowl, whisk together the coconut flour, baking soda, cinnamon, ginger, nutmeg, and cloves.
Add these dry ingredients to the wet ones, and fold until combined. Let your mixture rest for 10 minutes, so the coconut flour has a chance to hydrate.
Next, scoop this mixture into the muffin tins, and top each one with walnuts.
Bake your muffins for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Let them cool to room temperature (I know, this part’s hard!) before removing them from tins and serving.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.