1/3c chai kura
1 2/3c gluten free flour
1 1/4c coconut sugar
1tsp baking soda
1tsp baking powder
1c sweet potato puree
3/4c ghee (or butter), room temp
1/4c coconut yogurt
3/4c brown sugar
1 1/2tsp cinnamon
2tbsp buckwheat flour
-Preheat oven to 350 degrees. Spray the muffin tins with coconut spray.
-Mix the dry ingredients. In a separate bowl, mix the wet ingredients.
-Add the wet to the dry, being careful not to overmix.
-For topping, combine first 4 ingredients in a small bowl. Stir. Using a fork, cut in butter.
-Add the batter to the tins and cover each muffin with the topping. Bake for 12-15 minutes.
-Enjoy knowing that you finally did something for YOU!
RECIPE BY: Christiann Koepke
creative director • photographer • recipe curator