2. Heat some coconut oil in a pan and cook the shredded sweet potato for about 5 mins. Do not move them around a lot, otherwise they will become mushy. Add the spinach and cook until it is wilted. Set aside.
3. In one bowl, mix the flours and baking soda. IN another bowl, mix the coconut oil, eggs and coconut milk.
4. Put the dry ingredients into the wet and mix well.
5. Throw in all your add in’s and stir well.
6. Using a large ice cream scoop, scoop muffin batter into a greased muffin tin.