Sugar Free Muffins: Sweet Potato Muffins

Just because you have a restricted diet and can not eat gluten, sugar or dairy doesn't mean you have to give up all hope of eating good tasting food. This recipe for Sweet Potato Muffins creates a moist delightfully tasting muffin that will not cause your blood sugars to rise. The almond and coconut flours, agave and applesauce are low glycemic foods and therefore diabetic friendly. Agave is a natural sugar; it's basically juice from a cactus like plant. It is a lot sweeter than table sugar and much healthier. If your local grocery store doesn't have it in its health food section, then it should be in the health food stores.

I created this recipe because in 2004 I was forced to go on a gluten free diet because I had been diagnosed with Celiac Disease. I already was on a sugar free diet so this made this made cooking a little rough for awhile because I didn't know where to find gluten free and sugar free recipes, so I made my own. I'm Southern and I love Sweet Potato Cake and I was missing it so I made this recipe. I made it into muffins instead of a cake because I like having it premeasured so in the morning I just can grab a muffin and go. It doesn't look pretty, but it is moist and very sweet tasting.

Sweet Potato Muffins

3 little sweet potatoes, already baked and peeled
2 cups almond flour
½ cup coconut flour
2 eggs
½ cup agave
1 cup applesauce
1 Tablespoon cinnamon
1 teaspoon vanilla extract
2 teaspoons baking powder
¼ teaspoons salt
¾ cup of pecans

Preheat oven at 350 degrees.

Mix together the applesauce and agave.
Add the eggs and vanilla extract.
Once that is well mixed then slowly add the rest of the ingredients except for the pecans.
Fold in the pecans.
Pour into greased muffin pans.
Bake for 20-30 minutes until brown.

Makes 18 regular sized muffins