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Nutty Sweet Potato/Pumpkin Muffins Recipe photo
Nutty Sweet Potato/Pumpkin Muffins
photo by recipe author

Servings: 12 muffins
Preparation Time: 10 minutes

  • 2 cups ground almonds
  • 1 cup chopped walnuts
  • 1/4 cup flax meal
  • 2 tsp. ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (omit if using coconut milk)
  • dash of sea salt
  • 1/2 cup organic whole sugar or honey

 

  • 1 cup unsweetened pumpkin or mashed sweet potatoes
  • 1/2 cup coconut milk* or buttermilk
  • 2 large eggs
  • 1/4 cups of melted coconut oil

Preheat oven to 325 degrees ºF. Grease a 12 cup muffin tin. 

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients and then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10-15 minutes before removing. Place on a rack to finish cooling.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.) 

Sharla from Boise, ID just won $50 for this recipe and photo! Submit yours here.

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can I use almond flour?
# Posted By Suzy E | 8/3/14 7:09 AM
I used Trader Joe's "Just Almond Meal" which is unblanched ground up almonds and they turned out great.
# Posted By Amy C | 8/4/14 7:37 PM

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