Oh, and I totally forgot to mention; you make these babies in the blender! Yea, that’s right, you just toss everything in the blender, blend, and then poor into a muffin tin and bake. Awesome, right? Everybody needs an extra dose of veggies, and these muffins are a great way to do it in a healthy, grain free, delicious way!
Double Veggie, Grain-Free Muffins
Makes about 24 mini muffins and 1 large muffin
1 medium sweet potato, baked until soft and cooled
2 handfuls fresh baby spinach
1 flax egg (3 Tbsp hot water mixed with 1 Tbsp ground flax)
5-6 Tbsp maple syrup
2/3 cup almond butter, unsweetened
3-4 Tbsp raw cocoa powder
2 tsp baking powder
Preheat the oven to 350*F. Grease a mini muffin pan or line with mini muffin liners. In a small bowl, mix the hot water and ground flax and allow to sit for a few minutes to start gelling.
Measure out about ¾ cup of the sweet potato (no skin). Add to the blender with all the other ingredients EXCEPT the baking powder. Blend until very smooth, stopping and pushing things down off the sides with a spatula as needed. Once smooth, add the baking powder and blend just to mix.
Divide evenly amongst the muffin tin, about ¾ full. Bake for about 15 minutes, until set and a toothpick inserted into the center comes out clean. Allow to cool for at least 15 minutes before removing to a cooling rack. Yum!