I decided to make sweet potato waffle hash browns a couple of weeks ago, and had a bunch of leftover sweet taters that I didn’t want to go to waste! (If you have a waffle iron and are sweet potato lover – I highly recommend you make these hash browns – so good, and super simple.)
After looking at the plethora of leftovers, I decided to cook up the rest and make some muffins, and these little nuggets turned out pretty darn good. I love taking leftovers and making something else wonderful with them! It’s always a good thing to not let good food go to waste.
I found the original recipe on the blog – Not So Desperate Housewife and made a few changes to it, but these were great little snacks or perfect for a healthy breakfast bite!
- 1/2 c Coconut Flour
- 6 Eggs
- 2 t Vanilla
- 1 t Salt
- 1 t Baking Soda
- 2 t Cinnamon
- 1/2 c Ground Flax Meal
- 1/4 c coconut sugar
- 1/2 – 1 c Good Life chocolate chips
- 2 Sweet Potatoes or Yams, baked and mashed (discard skins)
- Whisk together all the dry ingredients. Beat the eggs and add dry mix by spoonfuls until well blended. Add the mashed sweet potatoes. Mix in the chocolate chips once the batter has come together.
- Spoon batter into lined muffin cups. Bake at 350 degrees for 30-35 minutes.