Sweet Potato Spiced Muffins (Gluten Free) – Christiann Koepke

How about some Spiced Sweet Potato Chai muffins?  Y’all are not ready. With the addition of protein powder, you can feel full and totally satisfied.  And P.S.  – this recipe might be one of my best EVER.

Author: Christiann Koepke

• 35 g ⅓ cup protein powder (optional – sub for flour if preferred)
• 220 g 1 ⅔ cups Gluten free 1 to 1 flour
• 200 g 1 ¼ cups coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 222 g 1 cup sweet potato puree
• 171 g ¾ cup ghee (or butter), room temp
• 75 g ¼ cup coconut yogurt
• 2 eggs
• 1 teaspoon vanilla

TOPPING:

• 143 g 3/4 cup brown sugar
• 34 g 1/2 cup walnuts
• 1 ½   teaspoons cinnamon
• 2 tablespoons buckwheat flour
• 70 g 1/3 cup butter

• Preheat oven to 350 degrees. Spray the muffin tins with coconut spray.
• Mix the dry ingredients. In a separate bowl, mix the wet ingredients.
• Add the wet to the dry, being careful not to over mix.
• For topping, combine first 4 ingredients in a small bowl. Stir. Using a fork, cut in butter.
• Add the batter to the tins and cover each muffin with the topping.