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Calling all lemons! A home for those who look great but feel like absolute crap to make some lemonade out of lemons.

Gluten Free Sweet Potato Mini Muffins

Gluten Free Sweet Potato Mini Muffins

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I have had an insane sweet tooth lately. Like eat a chocolate bar a day, probably could consume all of Willy Wonka's factory sweet tooth. I love chocolate and I pretty much integrate it into every meal but I've been going a little overboard lately. To satisfy my sweet cravings, I whipped up these insanely delicious gluten free sweet potato mini muffins. They are SO good. Light and spongey while still feeling decadent and satisfying that sweet tooth. I adapted it from Primarily Plants recipe which I'm sure is equally delicious--made a few changes for it to work better for me! 


Also I did not understand what the coconut butter hype was until I poured it all over these. Coconut butter put in the fridge is like icing that's actually healthy to eat and won't give you a stomach ache. Why has no blogger ever explained this?! It doesn't taste healthy but it is healthy. Total magic. 


In addition to being delicious they of course, hold it down on the nutrition side too. Sweet Potato is an excellent source of good fat which keeps you full. It also has a huge amount of Vitamin C, Vitamin B, and Vitamin A as well as potassium to keep your bones strong. Gluten Free Oat Flour helps with blood pressure control and keeping your cholesterol in check. Collagen powder gives clearer skin, hair and nail growth, as well as seals the gut for those with leaky gut.  Coconut Butter is rich in lauric acid which boosts immunity and also packed with healthy fats that aid energy levels. Cinnamon, cardamom, and nutmeg are all anti-inflammatory and eggs are a dose of protein. 

These lasted less than a week in my apartment because they were so damn good. Recipe below! 



Gluten Free Sweet Potato Mini Muffins 

(with Cinnamon Nutmeg Frosting)

Servings: 12 Muffins 

Prep Time: 10 Minutes

Cool Time: 10 Minutes

Total Recipe Time: 20 Minutes


- 2 eggs 

-2/3-1 cup mashed sweet potato

- 1 cup gluten free oats (blended)

- 1/2 cup maple syrup 

- 1/4 cup coconut oil (melted)

- 1 1/2 teaspoon baking powder 

- 1/4 teaspoon cinnamon 

- 1/8 teaspoon nutmeg 

- 1/8 teaspoon cardamom 

- 2 scoops vital proteins collagen powder 


- Preheat oven to 350 and grease a muffin tin with coconut oil, butter, or grease of your choice 

- Puncture a few holes in two medium sized sweet potatoes and microwave two minutes at a time until soft to the touch 

- Cut open the sweet potatoes and mash with a fork then put into mixing bowl 

- Blend gluten free oats in nutribullet for 30 seconds until fine and put into mixing bowl 

- Add in eggs, maple syrup, coconut oil, collagen powder, cinnamon, nutmeg, cardamom, eggs and stir until smooth 

- Spoon batter into muffin tin and fill about 3/4 of the way 

- Bake for 20 minutes and allow to cool 

- Top with melted coconut butter, cinnamon, and nutmeg and refrigerate for 1 hour

- Store in fridge for up to one week 

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