Total Time: 20m

Yield: 12-16 brownies

Ingredients

• 3/4 cup sweet potato puree
• 1 cup almond butter 
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp flour  almond flour
• 1/4 cup + 2 tbsp cacao powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Add a little honey to taste if you want it sweeter. We didn't think we needed it though. 

Instructions

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Whisk nut butter together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)

Nina Pears

Pumpkin Banana Muffins

These muffins are paleo, whole 30, grain free, sugar free, and delicious. Totally kid approved! 
Ingredients

•  1/2 cup cooked sweet potato puree
•  1 ripe banana, mashed (~⅓ cup)
•  3 eggs
•  ⅓ cup sunflower seed, almond or cashew butter (may substitute any nut or seed butter of choice)
•  2 T coconut oil, melted
•  2 T pure maple syrup
•  ¼ cup coconut flour
•  ¼ cup flour
•  1 t cinnamon
•  1 t baking soda
•  ½ t salt
•  ⅓ cup add-in’s: dark chocolate chips, chopped nuts*, sunflower seeds, dried cherries and/or raisins (optional)

*Variations- We skipped the maple syrup, we used 1/2 cup of almond flour and no coconut flour, we also skipped the coconut oil. Ella put 1 dark chocolate chunk in some of the mini muffins. 

Instructions

•  Preheat your oven to 350 °F. Line a mini-muffin tin with paper liners or grease with oil.
•  In a medium bowl, whisk together the coconut flour, arrowroot flour, cinnamon, baking soda and salt. Set aside.
•  In a sauce pan, combine and melt maple syrup, coconut oil, sunflower seed butter over medium heat. Remove from heat and slightly cool.
•  Add the sweet potato, banana, eggs, coconut oil, sunflower seed butter, and maple syrup to the dry ingredients and stir to combine.
•  Divide the batter evenly, filling each muffin well.
•  Bake for 15 minutes. If making regular sized muffins, bake for 22-25 minutes or until an inserted toothpick comes out clean. Remove from oven and transfer muffins out of pan and on to wire rack to cool.

Nina Pears