gluten free / grain free

tahini sweet potato muffins by kalejunkie



l lb baked sweet potato (basically one large one)
1/3 cup coconut sugar
1/3 cup tahini (I recommend Soom Foods)
1/4 cup coconut flour
2 eggs
3 tsp vanilla extract
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
3/4 cup dairy free chocolate chips
3/4 tsp sea salt

I’ve combined my love for TAHINI, SWEET POTATO and CHOCOLATE into a new GRAIN FREE, GLUTEN-FREE muffin recipe for you guys—meet my TAHINI SWEET POTATO MUFFINS. They are actual insanity and the best part is that they contain no refined sugar and are full of complex carbs and healthy fats! If you make these, be sure to tag me on Instagram and use hashtag #kalejunkie for a chance to be featured on my page!



Preheat oven to 400 degrees.
Line a muffin tin with liners.
Bake your sweet potato and let cool (or use my short cut and make it in the microwave!).
In a high speed blender, add the sweet potato, coconut sugar, tahini, and vanilla extract.
Blend for 30 seconds until well incorporated—use spatula to scrape down the sides.
Next, add the eggs, coconut flour, cinnamon, nutmeg, baking powder, and salt.
Blend for another 30-ish seconds, until combined.
Pour batter into a medium bowl.
Fold in chocolate chips.
Use a spoon and fill each muffin liner with batter, 3/4 full.
Sprinkle with additional chocolate chips.
Bake for 21-23 minutes.
Remove from oven and enjoy, you guys!