Erica Jones is a health food enthusiast, natural beauty guru and contributor to Fit Moms for Life.

I love a good muffin, but sometimes good grain free recipes are hard to find. This one came about on a fluke from playing around in the kitchen. Gluten free baking can be really tough, but I’m proud of these muffins. They go great with Creamy Cauliflower Soup or they can be enjoyed solo. They’re savory with a little bit of sweet and they’re the perfect side dish for many fall inspired recipes.

Rosemary and Sage Cranberry Muffins copy

Ingredients: Makes 8 Muffins

  • ¾ cup sweet potato puree

For the Sweet Potato Puree

Simply roast your potato at 350 F until soft (I ended up needing about half a potato). Once cool, scoop the flesh (no skin) into a food processor and process until smooth. Now you have your sweet potato puree!

  • 4 eggs
  • ¼ cup melted butter
  • ¾ cup sweet potato puree
  • ¼ cup olive oil
  • 1 ½ tsp fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  • ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup cooked and crumbled bacon (from 4 strips of uncured Turkey Bacon)
  • ½ cup dried cranberries

Steps

1. Preheat your oven to 350 F. Lightly grease 8 cups of a muffin pan with butter.

2. Whisk the eggs in a large bowl. Add the melted butter, sweet potato puree and olive oil.

3. In a separate bowl, mix the herbs, almond and coconut flours, baking powder and salt.

4. Mix the wet ingredients into the dry and stir until combined.

5. Gently fold in the bacon and cranberries.

6. Add a few heaping spoonfuls of batter to each muffin cup, dividing the batter evenly amongst all 8 cups.

7. Bake at 350 for 25 to 30 minutes. Serve warm with butter.

To learn more about Erica and get more recipes and natural beautytips, visit www.truebeautyyou.com or follow her on Facebook at TrueBeautyYou.