Whatch out with these delicious carb bombs and eat them in moderation! (They do have almond butter and sweet potato which off-sets the flour a bit)

Dry ingredients:

1.5 cup flour (whole spelt or brown rice)

If using brown rice flour I add 1/4 cup arrowroot powder, if tolerated

3/4 teaspoon salt

2 Teaspoons Baking Powder

1/2-1 Teaspoon Cinnamon, if tolerated (this is so darn good)

Wet ingredients

1/2 cup smooth almond butter (there is nothing better I have tried than Masie Janes Organic available on Amazon or maybe at WF)

1 Full can of sweet potato puree (you can, of course, use fresh but I am lazy :)

1 Egg

2 Tbs Olive Oil

Enough liquid to make a thick batter, whatever you tolerate, I used almond milk or water or both

Mix wet and dry (except water or milk) separately and then combine. Add enough liquid to make a good muffin batter consistency. I like mine kind of thick. It is easier to manage filling the muffin liners.

Bake in muffin cups for 18-20 minutes at 350, depending on your oven. 

Promptly inhale :)

If you are list 4/5, pumkin pie spice mix in place of the cinnamon would be yum

If you feel like sharing, adults may like them as is. If you are a mom and not feeling too terribly selfish that day, mix everything up, take 3 muffins out for yourself, and then add 1/4 cup of agave and a teaspoon of pumpkin pie spice to the remaining batter and bake those for your kids. They freeze well and I put them in lunches!