Flax and Sweet Potato Muffins


1 large sweet potato
1/2 cup coconut oil
1/2 cup unsweetened almond milk
3/4 cup 100% pure maple syrup
1 tsp. pure vanilla extract
1 cup whole wheat flour
1 cup Omega 3 Nutracleanse
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sea salt


  1. Preheat oven to 400 degrees F. Prick the sweet potato a few times, wrap it in tin foil, then bake for one hour. Remove from oven and let cool.
  2. Peel potato and mash the flesh in large bowl. Melt the coconut oil, then add to potato, along with milk, syrup, and vanilla. Mix well.
  3. In second bowl, combine the dry ingredients and mix well. Fold into the wet mixture and stir.
  4. Line muffin pan with paper liners and distribute batter evenly among the cups.
  5. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely, then enjoy!

This muffin recipe is adapted from Goop.