There’s nothing better than starting my morning with a warm cup of coffee and fresh baked muffins! Oh and did I mention that these muffins are sugar and grain-free!
1 cup raw cashew butter
1/2 cup of fresh pureed sweet potatoes
2 whole eggs
1/2 teaspoon of unsweetened vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon ceylon cinnamon
5-8 drops of monk fruit extract ( I like Lakanto)
Preheat your oven to 350F, and line a muffin tin with paper cups. In a medium bowl, combine all of the ingredients and mix well until a batter is formed. Using a 1/4 cup, distribute the batter evenly among the 12 baking cups. Bake for 15-20 minutes at 350F, until the centers are firm. Allow cooling before enjoying!