Gluten Free Sweet Potato Bird Muffins

Ingredients

2 eggs with shell crushed finely in a blender

1/2 cup mashed sweet potato (I prepare this the night before by steaming or boiling until very soft then mashing.)

1/3 cup honey

4 Tbsp melted coconut oil

1 tsp vanilla

3/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 teaspoon allspice

2 1/2 cups almond flour

1/2 cup chopped walnuts

1/2 cup raisons or chopped dates



Directions

1. Preheat oven to 325.

2. Line mini muffin pan with paper liners (24 muffins).

3. In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.

4. Stir in almond flour until well combined.

5. Stir in walnuts and raisins.

6. Spoon batter into muffin cups. I use 2 teaspoons. Makes 24 mini muffins.

7. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.

Number of Servings: 24

I leave the muffin papers on so that my birds have the added fun of shredding them while they eat the muffin.