1 1/4 cups almond flour or oat flour
1/2 cup potato starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup coconut sugar
1 1/2 tablespoons cinnamon
1/2 cup mashed sweet potato
1 teaspoon vanilla essence
1 cup coconut milk
1/4 cup mashed sweet potato
1/2 cup coconut milk
1/4 teaspoon cinnamon dash
4 tablespoons coconut sugar
1/4 teaspoon fine sea salt
1/4 teaspoon vanilla
Steam a peeled and diced sweet potato or roast a whole sweet potato. You want it to be very tender so it's caramelly and mashes well. Allow it to cool before preparing the muffins.
Preheat the oven to 180 degrees and line a muffin tray.
Mix the almond flour, potato starch, baking powder, salt, coconut sugar and cinnamon in a large bowl.
In a separate bowl mix 1/2 cup of mashed sweet potato, making sure to fill the cup exactly, with the vanilla essence and coconut milk.
Pour the pale orange mixture into the dry ingredients and stir until well mixed and thick. The mix should be the same consistency as a cake mixture.
Divide the mix into the muffin liners and bake for 22 minutes.
Check they are cooked by inserting a toothpick and making sure the top springs back. Set aside to cool.
Add all the caramel ingredients into a blender or food processor and blend until smooth. Taste and add more coconut sugar if desired.
Pour the sauce into a small pot over a medium-low heat and bring to the boil. Once boiling, stir with a spoon for a couple of minutes until it thickens up, then remove from the heat . The sauce will thicken even more as it cools.
Once the sauce is cool dollop onto the muffins and enjoy!.
Notes: These muffins are best eaten within 24 hours. (If you use potato starch)