These muffins are so moist and delicious and satisfying. If you love to eat muffins but don’t want a muffin top hanging around your waist, you’re gonna want to chomp down on this! I used a Paleo flour blend to replace the wheat flour that can so easily bloat us. Paleo flour is also lower in carbs. I also reduced the brown sugar to be used by incorporating date sugar. This is a healthier alternative to regular muffins and tastes better, too. Enjoy your muffins, friends!
1 cup baked sweet potato
⅓ melted butter
¾ cup brown sugar
¼ cup date sugar
1 beaten egg
1.5 cups Paleo baking flour:
1 tsp vanilla extract
1 tsp baking soda
Sprinklings of nutmeg and cloves
Pinch of salt
DIRECTIONS: Combine dry ingredients, then add in wet ingredients. Mix all well. Line muffin tins with cupcake liners and bake at 375 degrees for 24 – 27 minutes. Yields 8 muffins.
NOTES: If you do not have Paleo flour (although highly recommended) use regular flour, but be aware the carbs will be higher. If you do not have date sugar, increase brown sugar to 1 cup.
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