Moist Coconut Flour Sweet Potato Muffins are a great make-ahead and take-along breakfast that is gluten and grain free – made without refined sugar this recipe is also paleo friendly.
This is Konrad with episode #3 in the breadless breakfast series. I can’t believe I have lasted going breadless this long – but to be honest, it doesn’t feel that long. It really hasn’t been that difficult. If it really came down to it – I could eliminate bread from my diet. Not going to do that permanently – at least not anytime soon – but it’s good to know I could if I really wanted to!
The sad news: Going breadless for over 3 weeks has not caused me to lose weight – at least not more than a couple pounds. I still consider this experiment a success simply because of how much better I feel, but I consider it a failure in terms of proving that yeast is the main contributor to my weight gain.
Let me explain:
Starting today, I am going to go on a one week no grain diet. I still believe that grain might have been a major contributor to my weight gain – so I am committed to going one week without it. I imagine this being a lot more difficult than going three weeks without bread.
I also plan on actively monitoring my stress levels and do what I have to to eliminate it as much as possible. Stress has always been a big contributor to weight gain and hence I am going to keep an eye on it and see how much of a factor it really is in my weight gain.
Lastly, being a night owl and yet working a day job has me going through life with little sleep. I remember from my younger years when I was into body-building, not getting enough sleep meant slow and painful muscle growth. It also meant I had to work a whole lot harder to keep my abs toned.
So, to wrap up my update and let Regina talk a little bit about the delicious sweet potato muffins she’s been making, here is what I will be focusing on this week:
- Eliminating all grain consumption
- Eliminating all stress if possible
- Getting at least 7 or more hours a night of sleep
Will update you next week on my findings 🙂
Alright, now Konrad is not only eliminating bread and yeast but grains all together for the next week. So we need a quick breakfast item that also is grain-free.
We’ve always enjoyed coconut flour muffins. There is this pumpkin version from last year and recently I made them with zucchini. For today’s breakfast treat I turned them into Coconut Flour Sweet Potato Muffins.
Did you know that it is a great source of beta-carotene (especially if consumed with fat, like the healthy coconut oil in these muffins), antioxidants and anti-inflammatory nutrients?
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By the way, I recently came out with an eBook full of delicious coconut flour recipes.
—>>> Check it out here!
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 4 eggs
- 1 cup sweet potato puree (*see notes)
- 1 teaspoon vanilla extract
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- ⅓ cup pecan or walnut pieces
- 12 pecan or walnut halves for garnish
- Preheat the oven to 400 F. Grease or line a muffin pan.
- In a medium bowl whisk together coconut flour, baking powder and soda and spices. In a large bowl beat together eggs, sweet potato puree, vanilla extract, coconut oil and maple syrup until smooth.
- Add the flour mix to the wet mixture and stir until all lumps are gone. Fold in pecan or walnut pieces.
- Divide batter into 12 muffin cavities and top each with a nut half. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.
- I use a little spatula to help loosen the muffins out of the pan.
*Note: I boiled half a medium sweet potato until it was quite soft (I could easily pierce it with a knife) and then pureed it in the food processor