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Friday, March 16, 2018

Sweet Potato and Cranberry 'Muffins'

I love the Whole30 but about halfway through I think if I see another egg I'll die, and I LOVE breakfast food. That's where this recipe comes in. 

It combines two of the things I love, sweet potatoes and cranberries, sweetened with bananas...this muffin is a potassium and vitamin C powerhouse! 

Plus, they keep for a week so I have them on hand for quick breakfasts or lunches, making life a bit simpler and more organized.

They go great with bacon too. Mmmm, bacon.




Sweet Potato and Cranberry 'Muffins'

Preheat your oven to 350
Cook Time 30-35 Min
Prep Time 15 Min or less.

Ingredients:
1 Medium Sweet Potato
2 Carrots
1/2 c shredded coconuts
1/2 c chopped pecans
2 bananas
1/2 c dried cranberries - The dried cranberries I use are special. They have zero added sugar. They are sweetened with apple juice. I haven't been able to find anything similar to Vincent Family Dried Cranberries at any specialty store.
1 egg
3/4 c almond flour
1t cinnamon
1t vanilla
1t baking powder
1/2 t salt

Supplies:
Large Bowl
Food Processor
Silicone Baking Cups - These are amazing, look cute and reusable!!
Muffin Tin
Ice Cream Scoop
Process:

Peel the sweet potato and roughly chop.  Put into food processor and pulse until completely shredded.

Dump shredded sweet potatoes into large bowl.

Peel the carrots and roughly chop. Add to food processor and pulse until completely shredded.

Dump carrots into the large bowl.

Peel the bananas and add to food processor and turn on until completely liquified.

Dump into the large bowl with potatoes and carrots.  Stir with a spatula.

Add the egg and stir vigorously. Add the almond flour and salt. Stir. Add the coconut, chopped pecans, and cranberries. Stir well.

Add in the cinnamon, vanilla, and stir.

Last put in the baking powder and stir well.


Using the ice cream scoop, scoop the mix into the silicone liners in the muffin tin. Bake for 30 - 35 min, until tops are golden.

Serve Warm.




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