Ingredients:

1/3 cup mashed sweet potato

3 eggs

¼ cup pure maple syrup

1 teaspoon pure vanilla extract

1 cup grated carrot (1 large)

1 cup grated apple (½ large Fugi)

2 teaspoons fresh ginger, peeled and grated, optional

2 cups blanched almond flour

1 cup unsweetened shredded coconut (or flaked coconut)

2/3 cup raisins

2/3 cup raw walnuts, chopped

2 teaspoons ground cinnamon

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

Directions:

1. Preheat the oven to 350 degrees F and line a 12-muffin tray with baking cups.

2. Whisk together the mashed sweet potato, eggs, maple syrup, grated carrot, apple, and ginger until well-combined (wet ingredients).

3. In a separate mixing bowl, stir together the almond flour, raisins, walnuts, cinnamon, baking powder, baking soda, and salt (dry ingredients).

4. Pour the dry mixture into the bowl with the wet mixture and stir well until a thick batter forms. Using an ice cream scoop or small measuring cup, scoop batter into the lined muffin tray, filling the cups 3/4 of the way up.

5. Place muffin tray on the center rack in the preheated oven and bake for 30 to 35 minutes, until muffins test clean when poked with a toothpick.

6. Allow muffins to cool at least 20 minutes before mowing them down, if you try to eat the muffins before letting them cool, they will stick to the muffin cups like whoa.

Bon Appetit!