Sweet Potato school muffins -- nut free, gluten free, sugar free, yummy

In the interest of variety, I've come up with yet another perky little lunch  muffin. Try it. It's great.

ingredients:

2 cups water
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
1 tbsp ceylon cinnamon
1 tsp ground ginger
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut, ground
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded sweet potato
1 cup organic raisins

directions:

preheat the oven to 345

1. combine  coconut oil and warm water

2. add the lemon juice, sea salt, vanilla, cinnamon, and ginger

3. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour
4. add the eggs and mix well

5. stir in the shredded sweet potato and raisins, and mix thoroughly

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes