Spiced Sweet Potato Muffins

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Makes: 12 muffins

Ingredients:

• 1 small sweet potatoe

• 3 tablespoons ground flaxseeds

• ½ cup water

• ¾ cup organic coconut milk

• 2 tablespoons organic extra virgin olive oil

• ½ cup organic maple syrup

• 1 cup organic wholemeal flour

• ¼ cup organic coconut flour

• 1 tablespoon baking powder, aluminum free

• ½ teaspoon sea salt

• 1 tablespoon ground cinnamon

• 1 teaspoon ground turmeric

• ½ teaspoon ground nutmeg

• ½ teaspoon Chinese five spice

Method:

• Pre-heat the oven to 200 C.

• Prick the skin of the sweet potatoe with a skewer a few times and bake in the oven for about an hour or until soft.

• Let the sweet potatoe cool off a bit, then cut in half and scoop the flesh into a bowl and mash.

• Mix the ground flaxseeds with the ½ cup of water and let it sit for about 10 minutes (this replaces the egg).

• Combine the sweet potatoe, flaxseed, coconut milk, olive oil and maple syrup.

• In a separate bowl mix all the dry ingredients together and then add to the sweet potatoe mix.

• Oil a muffin tray with coconut oil and fill with the batter about 2/3 full.

• Cook for 30 minutes.