These paleo muffins are a hearty and nutritious treat! The savory tahini is a perfect foil for sweet maple syrup and dates, and a touch of allspice lends that little something extra. I like to fold some unsweetened coconut flakes into mine for a little extra texture, but that's optional. Either way, grab one of these muffins for breakfast on the go, or enjoy as an afternoon pick-me-up with a cup of tea.
372g (1 ½ cups) mashed or pureed sweet potato, room temperature
120ml (½ cup) maple syrup
72g (½ cup) coconut sugar
90ml (6 Tbsp) dairy-free milk
8 ml (1 ½ tsp) pure vanilla extract
8ml (1 ½ tsp) apple cider vinegar
135g (¾ cup) diced or chopped dates
90g (1 cup + 2 Tbsp) large unsweetened coconut flakes, divided
Procedure
Preheat oven to 350°F and line a muffin tin with 12 liners, or grease the wells and dust with cassava flour.
In a medium bowl whisk together the flours, allspice, baking powder, baking soda, and salt; set aside.
In a large bowl whisk the eggs until uniform, then add the tahini, sweet potato puree, maple syrup, coconut sugar, milk, vanilla, and vinegar, whisking to combine. Sift the dry ingredients into the wet, and use a spatula or wooden spoon to mix until no clumps or visible streaks of flour remain. Fold in the chopped dates and, if using, 80g/1 cup of coconut flakes. Spoon a generous ½ to ⅔ cup batter into each well. Sprinkle remaining 10g/2 Tbsp coconut flakes over tops if you added some to the batter.
Bake for 28 minutes, or until a toothpick comes out mostly clean. Transfer muffins to a wire rack to cool.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/paleo-tahini-sweet-potato-muffins/