Makes about 12 muffins

1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup maple syrup
1 teaspoon pure vanilla
2 cups gluten free flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 tablespoon of cinnamon 
salt (optional)

1. Preheat oven to 400 degrees. Prick the sweet potato a few times and bake until soft about 50 minutes-1 hour.
2. Peel the sweet potato and discard skin. Mash the potato into a mixing bowl. Whisk the oil, milk, maple syrup, and vanilla in with your potato. In a separate bowl, whisk the flour, baking powder, baking soda, and cinnamon/salt. Fold the dry ingredients in the wet.

I know- the mixture is a bit dry and looks yuck but trust me, when it cooks, it tastes like a cinnamon donut!

Evenly distribute the mixture into muffin tin. Bake for approximately 20-25 minutes. Brush the tops with a little maple syrup  if desired!

Recipe cred Gwyneth Paltrow

1 small mashed sweet potato (the flesh from 1-small cooked sweet potato)
2 eggs
oil for cooking pancakes
3/4 teaspoon cinnamon (optional but SO good)

1. Whisk together the sweet potato and eggs until well-combined. Add seasoning and stir. Heat oil (we like coconut oil) or vegan butter over medium heat.
2. Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes each side. Flip each side until lightly golden brown on the outside and cooked through. I make very small pancakes so they are cooked all the way through. Don't try to flip until they are cooked for at least 3 minutes on each side or it will fall apart. 
3. Optional toppings include local honey, pumpkin seeds, nut butters, sunflower seed butter, maple syrup, and more! They are even so good plain. Enjoy!

2 bananas
1 cup almond butter or other nut butter
1 tsp melted coconut oil
2 large eggs
1/2 tsp pure vanilla extract
1 tsp baking soda
add a dash of cinnamon or dairy-free/gluten-free chocolate chips to kick it up a notch!

1. Preheat oven to 400 degrees and grease muffin tin.
2. Add all ingredients to a blender and blend until smooth and well combined.
3. Pour batter into prepared tin. 
4. Bake for 12-14 minutes. Let cool and enjoy!

3 medium ripe bananas 
1/2 tsp pure vanilla extract
1 egg 
3 Tbsp coconut oil, melted
1/4 cup organic cane sugar (we used coconut sugar)
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup, depending on ripeness of bananas 
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond (or dairy-free milk)
1 1/4 cup almond meal
1 1/4 cup  gluten-free flour blend
1 1/4 cup gluten-free oats

1. Preheat oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper or grease.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk to combine. Last add almond meal, gluten free flour blend and oats. Stir until combined. 
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting. 
5. Serve with butter and honey or as is. Store leftovers in a covered container. Slice and freeze for longer term storage.
6. Enjoy!

1 1/2 cups cooked quinoa
1/2 teaspoon baking powder
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 teaspoon honey
Pinch of sea salt

1. In a large bowl, combine all ingredients until well-mixed.
2. Heat a large skillet on medium-low heat and add some coconut oil to the pan.
3. Using a measuring cup, scoop the batter into 4 pancakes.
4. Cook for 2-3 minutes on the first side, until set and golden, before flipping to cook 1-2 minutes on the other side.
5. Serve with berries, syrup for breakfast, or top with sliced tomato, avocado, and sprouts for a delicious snack or lunch. 

Recipe cred Fitnessista.com

Makes 24 cookies

3 bananas, mashed
2 coups quick cooking oats
1/3 cup applesauce
1 egg
1/4 cup almond milk
1/4 cup raisins
1/2 cup chopped walnuts
1 tsp vanilla
1 tsp cinnamon
1/2 cup chocolate chips (we use Lily or Enjoy Life brand)
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1. Preheat oven to 350 degrees.
2. Mix all ingredients in a large bowl until well combined.
3. Place heaping tablespoon on a parchment lined pan and gently press with a fork.
4. Bake 15-18 minutes or until lightly browned. Cool completely.
5. Store in the refrigerator up to 5 days.