This recipe is great for gluten sensitive folks. These muffins are not only delicious, they're also nutritious. High in both fiber and protein and they also have a hefty dose of Vitamin A & Omega 3's ( from the sweet potatoes and the yolk from pastured eggs). I often recommend people use grass fed ghee or butter or coconut oil for the many benefits they contain. They can easily be stored in the fridge and can either be eaten as an on the go snack or for breakfast. Bon Appetit!
Heat oven to 375 degrees Fahrenheit and then get prepping!
Heat a frying pan to medium low heat and melt enough butter, ghee or coconut oil to make half a cup melted. I cut off about 1/4 of a 250 grams stick of butter. Make sure you have a half a cup and then add back to pan.
When the butter has melted add the cinnamon, cloves, cardamom and nutmeg and stir in evenly for a minute or so.
Add the dates to the spices and butter - cook for 2-3 minutes until the dates have softened. Remove from heat and set aside for a few minutes to cool.
Meanwhile crack 6 eggs and place in a blender or food processor. Add the vanilla and the spices, dates and butter mixture with the eggs and blend until smooth.
In a large bowl add one cup of coconut flour and mix the sea salt evenly. Slowly add the liquid mixture to the coconut flour. As it's pouring use a spatula to mix everything evenly. ***The coconut flour will absorb the liquid mixture pretty quickly and it'll make a relatively thick batter - that's a good sign!
Add walnuts or pecans and mix evenly
In a muffin pan lay down your paper muffin liners - I use the If You Care Line (check notes below). Fill each muffin tin about 3/4 full of batter.
Bake for 20 - 25 minutes.
For the sweet potato puree I use this organic and BPA brand found here here. I'm always conscious of the environment so using a silicone muffin pan is always best but if using paper liners I'd highly recommend the If You Care line. Click here to get a visual.