Good Lifestyle

These muffins are good enough to win everyone, regardless of their diet. They are free of gluten sugar, dairy and refined products, but more importantly, they have a wonderfully tender and wet texture and just a touch of sweetness. The girlfriend flavor of the soft potato and scented spices make them particularly satisfactory to engage in winter. Make them at breakfast and enjoy a coffee or tea, or turn them into clean dessert that you can enjoy even on thepaleoandTout 30 Plans.

In fact, the only source of sweetness in this recipe is the soft potato and bananas, but you will not believe how satisfying these muffins. However, if you absolutely do not live without chocolate in your muffins, you can add dark chocolate chips to the dough. Keep in mind that while adding that dark chocolate will always make Keto and Paleo muffins, they will no longer comply with the number of integers. The only way approved throughout the set of adding softness to your food is to use dates, which pack intense natural sweetness.

By using alternative flours such as almond and tapioca, ensures that these muffins are free of grain and therefore perfect for clean diet. The moisture that makes them so satisfying has just used gentle bananas and potatoes as a base for the dough.

Give 12 muffins

Ingredients

2 very ripe bananas, mashed
3 eggs
1/2 cup of sweet potato mashed
1/4 cup of unsuccessful coconut cream canned
1 3/4 cups of almond flour
1/4 cup of tapioca flour
1 C. Cooking powder
1 C. Soda bicarbonate tea
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 c.

How to do it

1. Preheat the oven to 350 ° F. line a standard 12 muffin tin cup with papers or grease from each well.
2. In a medium bowl, whisk together bananas, eggs, sweet potatoes and coconut cream.
3. In a large separated bowl, whisk the almond flour together, tapioca flour, pastry powder, baking soda, cinnamon, ginger and salt.
4. Gently mix wet ingredients in the dry ingredients and mix until it comes to combine. Divide the dough uniformly between the wells of prepared muffin tin.
5. Cook 20 to 25 minutes. Remove from the oven and allow to cool before serving.

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