Ingredients:

3/4 c. creamy almond butter
1 1/4 c. mashed cooked sweet potatoes
1/4 c. blackstrap molasses
1/4 c. maple syrup
1 grated apple
2 large organic eggs
2 T. chia seeds
1/4 c. coconut flour
1 t. baking soda
1/2 t. sea salt
1 T. cinnamon
2 t. ground ginger
1/4 t. nutmeg

Directions:

1. Preheat oven to 325 degrees.
2. Grease an 8×8-inch glass baking dish with coconut oil.
3. Place all ingredients into a food processor fitted with the “s” blade and process until smooth and combined. You can also use a hand-held mixer but the food processor is easier and creates a smoother batter.
   Pour batter into greased and lined muffin tins.
4. Bake for 25-30 min, or until top begins to split.
5. Muffins will be fragile hot out of the oven but will firm up once cooled.
6. Optional – glaze with dairy-free whipped cream or frosting

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