Ingredients:
2 ½ cups almond/flax meal
1 tsp baking soda
½ tsp ground Himalayan sea salt (1-2 cranks on grinder at fine setting)
2 eggs room temperature
1 ripe banana
½ baked sweet potato
2.5 tbl coconut oil
2 tsp agave
1 tsp vanilla extract
1.5 tsp organic cider vinegar
1 cup fresh cherries pitted and quartered
1 tbl fresh raw honey
In large bowl, add first three ingredients, mix and create a basin in the center. Puree in blender (I use my Ninja for all my food prep) sweet potato and banana. You can mash these, I just like the ease of using the blender cup as it is already out from making almond meal. In medium mixing bowl combine wet ingredients, eggs, fruit puree (banana and sweet potato), agave, vanilla, vinegar. Mix together and pour at once into dry ingredient basin. Push ingredients together until batter forms Add honey to cherries and coat. Fold in cherry mixture. Pour into greased muffin tins and bake in preheated 350 degree oven for 15-20 minutes. My oven is convection and runs hot so I am at the lower end. Adjust as needed. Enjoy!