Vegan Snacking Muffins
Loooookin’ like a snackkkk! This festive and nourishing creation was inspired by one of my favorite healthy mind, body, and lifestyle advocates ShutTheKaleUp. She makes a snacking bread that is SO good.
I wanted to create something similar for a client so she could enjoy a muffin / bread-like food. I went off of Jeannette’s recipe and altered a few things for our client’s current specific dietary needs. Gluten and added sugar-free, but loaded with flavor and goodness. I hope you guys enjoy it!
Vegan Snacking Muffins
Author: Consciously Coastal
prep time: 10 | cook time: 40 | Servings: 8 large muffins
Ingredients:
*2 steamed sweet potatoes, peeled, I like Japanese as well.
- 2 ripe bananas
- 1 ½ c paleo flour
- 2 tsp no alcohol vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 6 flax eggs (6 tbs flax meal in ¼ cup warm water)
- 1c tahini (or nut butter or choice)
- Optional: 2 scoops collagen
- Optional: 2 tbs mct oil (I used Bulletproof)
- Cinnamon
- Pink salt
Instructions:
- Make your flax egg first so it can thicken.
- Cook potatoes accordingly. Once soft enough (and peeled) mash potatoes with bananas and all other wet Ingredients.
- Once well incorporated add in your dry ingredients.
- Mix all together and bake at 350 for 40 minutes. You can let them cool- or eat them hot and fresh, topped with some Kitehill cream cheese, berries, hemp hearts, and nut butter, which is definitely my preference.