Sweet Potato Spiced Muffins

I love dessert and muffins are my favorite because I can pack them in a lunch, put them in a zip lock bag and take them with me in my purse or just have a single serving size sweet treat ready to go.  

Dry Ingredients:

1⁄2 cup coconut flour1 to 2 teaspoons cinnamon 1⁄2 teaspoon ground ginger 3⁄4 teaspoon baking soda
1⁄4 teaspoon sea salt

Wet Ingredients:

5 large organic eggs
1⁄2 cup mashed cooked sweet potatoes 1⁄4 cup melted coconut oil
1⁄4 cup honey or agave
1 teaspoon raw apple cider vinegar

1. Preheat oven to 350 degrees F. Line a muffin pan with 9 paper liners.
2. In a medium-sized mixing bowl whisk together the dry ingredients. In a separate mixing bowl, beat together the wet ingredients. Pour the wet into the dry and beat together.
3. Fill only 9 of muffin cups about half way with the batter. Bake for about 30 minutes. Cool muffins on a wire rack. Will last about 4 days at room temp in a covered container. Freeze for longer storage.

Yield: 9 muffins