Sweet Heat.

Well, long time no chat strangers.

I feel like such a slacker.

It’s my last official week of school for this quick summer semester and I feel like I’m back in high school and have senior-itis all over again.

The only difference is that I can’t call my mom to tell her to get me out of class.

I was realllll good friends with the front office lady.

My senior-itis was so bad my last year of high school that she had my mom on speed dial.

I would just call my mom up, she and the office lady would chat, and then my friends in I would get our “get out of jail free cards.”

I remember the final weeks before graduation in high school and it was soooooo freaking hot.

If you know about the Texas heat, the one thing on your mind is a huge pool of water.

Or a snow-cone.

Snow-cones it was.

That is where I would go…my fave snow-cone stand as soon as I skipped class.

I mean, it’s not like I was skipping to go rob a convenience store.

Juvenile.

If my snow-cone stand was located within a five mile radius of me today…you can bet I would skip class.

Only I have a test today so…yea, no.

I know it’s almost the end of June and all you want to see is ice cream and giant rinds of watermelon but…

let’s talk about sweet potatoes.

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I know it’s summer and all but let’s make this summer-y.

We can do this!

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You know I just love me some sweet potatoes.

So…..when I made four last week and ate two…4 minus 2…well, ya know.

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I made some muffins and some other stuff with them.

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And I added some lemon in/on them because summer…

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duh.

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The great thing about these things is that they are good warm or cold.

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They are also supreme snackage food.

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And we all know how I feel about snacks.

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Did I mention it’s a furnace here?

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I’m chopping cutting off an inch of my hair today

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just so I don’t feel like I have to take a shower every five minutes.

Lemon Sweet Potato Muffins
Author: 
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 15-20
 

Melt in your mouth sweet potato muffins, zested with fresh lemon, and topped with homemade coconut butter. Gluten-free, vegan, paleo, and refined sugar-free.
Ingredients
  • 1 medium sized cooked sweet potato, mashed (I roasted mine in the over at 400 F for 1 hour)
  • 1 c. unsweetened, vanilla almond milk
  • ¼ c. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • 2 T. pure Maple syrup
  • ¼ c. ground flaxseed meal
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • zest of one large lemon
  • melted coconut butter, for topping + extra lemon zest

Instructions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large mixing bowl, combine all of the wet ingredients until smooth.
  3. Mix in the flaxseed, flour, cinnamon, and baking soda.
  4. Fold in the lemon zest.
  5. Drop the batter by rounded tablespoons into each muffin cup.
  6. Bake for 40-45 minutes or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let cool completely, top with melted coconut butter and lemon zest.

Nutritional Facts (1/20th of recipe, per muffin): Calories: 71.3, Total Fat: 4.2g (Saturated fat: 1.2g), Sodium: 54.0g, Total Carbs: 7.3g, Dietary Fiber: 2.9g, Sugars: 2.4g, Protein: 1.5g

MANGIA!!!

Comments

  1. Kelsey says:

    Do you think I could sub coconut oil for the olive oil or would that skew the flavor too much? I won’t be adding the coconut butter because I’m totes out of coconut flakes anyway, so I don’t think it would be an overload…

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