3/4 C Coconut Flour
2 1/2 flax eggs (1 Tbsp of flax and 3 Tbsp of water = 1 flax egg; let sit for a couple minutes)
1/2 C carob powder
2 tsp cinnamon
2 tsp nutmeg
2 packets of green leaf stevia
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 C sweet potato puree
Preheat oven to 350 degrees
In a bowl or mug, mix flax and water to create flax eggs so they have time to set.
Mix all the dry ingredients in a bowl.
Combine Sweet potato puree and flax eggs with the dry ingredients.
Pour mixture in a lightly greased muffin pan and bake for 25 minutes!
I hope you can enjoy yours on a waterfall hike, too!