1 medium cooked sweet potato

3/4 cup coconut milk

2 tbsp. olive oil

3 tbsp. ground flaxseed

1/2 cup water

1 cup brown rice flour

1/4 cup coconut flour

1/2 cup maple syrup

1 tbsp. aluminum-free baking powder

1/2 tsp. himalayan salt

1/8 tsp. ground nutmeg

1 tsp. turmeric

1/8 tsp. ground cloves

1 tbsp. cinnamon

1 tsp. ginger

Preheat the oven to 400˚F.  Take the skin off of the potato and place in a bowl. Add flaxseed, water, coconut milk, olive oil, and maple syrup. Mix well and then add the Brown rice flour, coconut flour, baking powder, salt, nutmeg, turmeric, cloves, cinnamon, and ginger and mix well. Spray a muffin pan with coconut spray. add enough mix to fill the muffin pan. For large muffins, place in oven for 30-35 min. For mini muffins, place in oven for 15-20 min. Let them cool and enjoy.