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*Vegan, gluten-free, dairy-free, nut-free option, grain-free
*Subs: To make this nut-free, omit the almond flour and grind 1 cup (145 g) of raw, unsalted sunflower kernels into a fine flour in your food processor for a couple of minutes, being careful not to overprocess into nut butter. Measure out 1 cup after grinding (103 g) and proceed with recipe. Please note that it does leave a sunflower taste to the muffins.
*If you aren't concerned about being grain-free, then sub out the potato starch and use oat flour instead, but use 1 cup oat flour (118 g) (instead of 1/2 cup of the starch). All the rest of the ingredients remain the same. Please note that the muffins are more dense with the oat flour, but are still moist and delicious.
*Nutrition per muffin: 146.2 calories, 6.97 g fat, 2.68 g protein, 19.8 carbs, 9.2 g sugar *Nutrition per tablespoon of caramel: 39.6 calories, .8 g fat, .1 g protein, 8 carbs, 6.5 g sugar
1 1/4 cups almond flour (140 g) (for nut-free, see notes below)
1/2 cup potato starch (80 g, not potato flour) (see notes below for sub)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup coconut sugar (96 g)
1 1/2 tablespoons cinnamon
1/2 cup cooked mashed sweet potato
1 tablespoon + 1 teaspoon vanilla
1 cup low fat canned coconut milk (237 mL)
Sweet Potato Caramel (makes 1/2 cup)
1/4 cup cooked mashed sweet potato'
1/2 cup low fat canned coconut milk (118 mL)
1/4 teaspoon cinnamon
3-4 tablespoons coconut sugar (depending on your sweet-o-meter) (48 g)
1/4 teaspoon fine sea salt
1/4 teaspoon vanilla
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1st Keep
 cwheatley
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