The combination of Maca and Carob add a pleasant subtle caramel flavour to these muffins. (But if you don't have them on hand, then leave them out!) The collagen contributes a unique combination of amino acids. These muffins have a soft, chewy texture.
Note: If you follow particular dietary guidelines, such as Paleo or Keto, etc., I am assuming that you know what to do (i.e. for Paleo use coconut oil or ghee instead of butter, for Keto you may prefer to use squash instead of sweet potato, etc.)
1/4 cup coconut flour
1/4 cup collagen powder (I buy it from iHerb online - use code BQT517 to get $10 off your first order)
(If you don't have collagen powder, use 1/3 cup coconut flour)
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp vanilla powder
1 tbl maca powder
1 tbl carob powder
(If you don't have maca or carob, it's ok to omit. Add another tbl of coconut flour).
1/4 tsp sea salt
3 tbl sweetener of choice (I used a combination of xylitol, monk fruit and erythritol. You might prefer to use honey or maple syrup.)
2 large eggs
1/2 cup sweet potato or squash puree (ie butternut or pumpkin)
1/4 cup melted butter (you could also use coconut oil or ghee)
2 tbl mini chocolate chips (I use Enjoy Life brand)
1. Preheat oven to 350.
2. Combine dry ingredients (coconut flour, baking soda, cinnamon, vanilla powder, maca, carob, salt, sweetener) in a medium bowl.
3. Combine the liquid ingredients (eggs, sweet potato/or squash, butter) in another bowl.
4. Mix everything together.
5. Stir in the chocolate chips.
6. Spoon batter into mini muffin tray/pan (I use a silicone muffin tray).
7. Bake for 15 minutes.