Servings: 12

Ingredients (Makes 12): subheading: Ingredients (Makes 12):
3/4 cup unsweetened sweet potato puree (about 1 small baked sweet potato, peeled) ¾ cup unsweetened sweet potato puree (about 1 small baked sweet potato, peeled)
1 Tbsp grated fresh ginger 1 Tbsp grated fresh ginger
5 Omega-3 eggs 5 Omega-3 eggs
¼ cup avocado oil ¼ cup avocado oil
1 tsp vanilla extract 1 tsp vanilla extract
⅓ cup Swerve sweetener ⅓ cup Swerve sweetener
⅓ cup unsweetened coconut milk ⅓ cup unsweetened coconut milk
1 ½ tsp apple cider vinegar 1 ½ tsp apple cider vinegar
½ cup coconut flour ½ cup coconut flour
1 tsp baking soda 1 tsp baking soda
1 ½ tsp cinnamon 1 ½ tsp cinnamon
1 tsp ground ginger 1 tsp ground ginger
¼ teaspoon nutmeg ¼ teaspoon nutmeg
¼ tsp cloves ¼ tsp cloves
¼ cup chopped walnuts for topping ¼ cup chopped walnuts for topping

Instructions: subheading: 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 to 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.