Spiced Sweet Potato Muffins

This Spiced Sweet Potato Muffins is a yummy treat to have around the house….


1/4 c. coconut flour
1/4 c. fine almond flour
1 tsp. ground cinnamon
1/8  tsp. allspice
1/8 tsp. nutmeg
2 tbsp. granulated stevia
2 tsp. baking powder
2 tbsp. chopped walnuts or pecans if you'd like

2tbsp. butter
1/4 c. sweet potato puree (you can also use pumpkin puree,
              I can't decide which I like better:)
2 c. shredded full-fat mozzarella cheese
2 large eggs or 2 regular size eggs + 1 egg white

1/2 c. Swerve sweetener (bakes up much like regular sugar)
2 tbsp.  coconut oit or butter
2 tsp. cinnamon
pince of salt
2 tbsp. chopped walnuts or pecans if you'd like


Preheat oven to 350 degrees
Combine coconut flour, almond flour, cinnamon, allspice, nutmeg, stevia,
and baking powder in a medium bowl until well combined.  
Combine the mozzerella and butter in a large bowl to melt (2 minutes
Add dry ingredients to the melted cheese, and the eggs and sweet
potato puree (or pumpkin puree).  Add nuts at this time if desired.
Stir ingredients in mixer or with spatula until dough forms. Then let
dough stand for 5-10 minutes.
Place paper muffins tin liners in muffin pan or grease muffins tins
with coconut oil or butter.
In a small bowl, combine Swerve, cinnamon and a pinch of salt in a
small bowl then stir to mix.
Pull of a small golf ball size piece of dough and roll into a ball.
Roll balls in the cinammon mixture and put waxed paper, keeping
slightly cool.
Depending on muffin size cups place 2-3 balls in each cup and bake for
35-40 minutes at high altitude. (5,000 ft. and above. I live at 8,000 ft
so I often notice having to bake things longer.)
Make sure muffins feel fully baked when pressing into center
with finger. Place on rack to cool.