These moist Paleo Sweet Potato Muffins are a great make-ahead and take-along breakfast. They are made with coconut flour and are gluten and grain free!
In a medium bowl whisk together coconut flour, optional arrowroot powder, baking powder, cinnamon, pumpkin spice, and salt. In a large bowl beat together eggs, sweet potato puree, vanilla extract, coconut oil, maple syrup, and milk until smooth.
* Make homemade paleo baking powder by combining 1 part baking soda with 2 part cream of tartar
** You can use canned sweet potato (pure, not in syrup), but I made my own. For that 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 a food processor
***Sugar-free monk fruit syrup can be substituted.