- 1 C cooked sweet potato – option: squash or pumpkin
- 2 C Almond flour (meal)
- 4 eggs or egg substitute equivalent
- 1 C mashed banana
- 1 C Chopped walnuts
- 2 TB olive oil or substitute equivalent
- 1/4 – 1/2 tsp. Salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 C cocoa powder
- Option – shredded coconut
Prepare 12 Muffin tins – I use muffin liners. Preheat oven 350.
Prepare egg substitute or beat eggs until creamy. With mixer running, add banana, almond flour, sweet potato, oil, baking powder, baking soda, cocoa powder & salt. Add nuts and optional coconut at the end.
Fill muffin tins to the very top.
Bake 25 – 30 minutes.
Note: Using the ground flax seed or aquafaba substitute for eggs, I find that the baking time is 30-40minutes.