Chocolate, Sweet Potato Muffins

This is the perfect breakfast food, and so good with a little almond butter on top. The original recipe is from My Beef with Meat, by Rip Esselystyn.

Here is what you will need:
Organic and/or local is always best.
Yields 12 muffins

One 14 oz. can of sweet potato (I bake the sweet potato in the winter...right now it's just too hot!) or you can use pumpkin
2 ripe bananas
2 small/medium apples (I blend them up with my magic bullet so it is the consistency of applesauce) or 1 cup apple sauce
A few dashes or cinnamon and/or pumpkin spice (I personally am very liberal with these spices)
2 tsp. honey (optional)
3 cups oat flour (I blend up oats in my magic bullet and it becomes oat flour)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (optional)
1/2 cup cacao nibs (optional, but they taste like chocolate!)

In a large bowl, stir together oat flour, baking soda, baking powder, spices, salt, and cacao nibs. In a separate bowl, stir together the sweet potato, bananas, applesauce, and honey. Combine wet into dry. Then spoon them into a non-stick muffin tin. You can use muffin cups, but they tend to stick to them more than other muffin recipes, probably because these are oil-free.

Bake at 350 degrees Fahrenheit for 45 minutes or until golden brown on top. You now have delicious, vegan, and oil/gluten free muffins. 

Enjoy!