Morning Muffins

Let's be real- breakfast is tough when you don't eat grains or fruit. Sitting down to eggs or salad when I'm getting lunches packed, kids dressed and myself half way decent, is not happening. I like something I can grab to have with tea that fills me up and packs a carb and protein punch. 

  1. 2 Tablespoon chia seeds
  2. 6 Tablespoons water
  3. 1/2 cup nut butter (no sugar added)
  4. 1 cup mashed sweet potatoes or carrots
  5. 2 cups almond flour
  6. 1/2 teaspoon baking soda
  7. 1/2 cup Lilys chocolate chips (optional)
  8. 1/2 cup pecans or walnuts
  9. 1/2 teaspoon cinnamon

Peel the sweet potatoes or carrots and cut into one inch cubes. Steam for about 20 minutes. When they are soft, mash with a fork or puree with a little water.

Turn on the oven to 350 degrees.

Let the chia seeds soak in water for about 5 minutes or until it forms a gel similar to the consistency of raw egg. Once the gel has formed, mix in the nut butter and mashed sweet potato or carrot. Mix together until a smooth batter forms. 

Add in the almond flour, baking soda, nuts and cinnamon and mix again until all the ingredients are incorporated. If it's too dry you can add a tablespoon or two of oil. I use coconut or olive oil. 

Using a non-stick muffin pan, spray lightly with cooking spray and drop heaping spoonfuls of batter into a 12-muffin tin. Bake for 25-30 minutes at 350 degrees or until the tops are lightly browned. 

Makes about 10 muffins. Store in an airtight container.  Refrigerate after 2 days if it's hot and humid.