​Paleo Blender Sweet Potato Muffins

Changed up my mom's breakfast this week with these sweet potato muffins! They were really simple to make, but the batter was pretty sticky from all the cashew butter, so it was not as quick as I thought it would be. I only added 1-2 Tbsp of 100% maple syrup and I also added a scoop of Paleo Protein to get some more protein in these muffins. There are also ingredients and directions for making frosting if you want to top these muffins off, but I chose not to add any. Unfortunately I had to resist all temptation to taste test these since I made these for my mom to eat for breakfast all week. They turned out looking and smelling amazing though and I have a feeling this one will be a repeat. Let me know if you give this recipe a try and what you think!

​Paleo Blender Sweet Potato Muffins
Ingredients:

• 1/2 cup almond flour
• 1 scoop vanilla protein powder (optional)
• 1 1/2 tsp baking soda
• 3 large eggs
• 1/4 cup pure maple syrup 
• 1 cup smooth cashew butter (can sub for any nut or seed butter)
• 1/2 cup mashed sweet potato

Frosting (optional)
For the high protein frosting

• 2 scoops vanilla protein powder 
• 1-2 T granulated sweetener of choice (optional)
• 1-2 T nut butter of choice (optional)
• Milk to form batter

For the coconut butter frosting

• 1/2 cup coconut butter, melted
• 2 T coconut oil, melted
• 1 tsp maple syrup

Directions:

1. Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
2. In a high speed blender, combine all your ingredients and blend until a fine batter is formed. If your nut butter is not smooth enough, you may want to melt it slightly beforehand.
3. Divide the batter amongst the muffin tin and bake as follows- For the grain free option, you'd need 20-25 minutes (depending on your oven brand). For the oat based version, you'll be looking at 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
4. Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with frosting of choice if desired.

Original recipe found here