A healthy, high protein, grain-free treat! It also makes the perfect holiday dessert served with a dollop of whipped cream. Serve with appeal or pear slices and warm spice tea!

Ingredients:

• 3/4 c. creamy almond butter
• 1 1/4 c. mashed cooked sweet potatoes
• 1/4 c. blackstrap molasses
• 1/4 c. maple syrup
• 3 drops edible essential orange oil (Young Living) (optional)
• 1 grated apple
• 2 large organic eggs
• 2 T. chia seeds
• 1/4 c. coconut flour
• 1 t. baking soda
• 1/2 t. sea salt
• 1 T. cinnamon
• 2 t. ground ginger
• 1/4 t. nutmeg

Preparation:

1. Preheat oven to 325 degrees.
2. Grease an 8×8-inch glass baking dish with coconut oil.
3. Place all ingredients into a food processor fitted with the “s” blade and process until smooth and combined. You can also use a hand-held mixer but the food processor is easier and creates a smoother batter.
   Pour batter into greased and lined muffin tins.
4. Bake for 25-30 min, or until top begins to split.
5. Muffins will be fragile hot out of the oven but will firm up once cooled.
6. Optional – glaze with dairy-free whipped cream or frosting