INGREDIENTS
- ½ cup cooked sweet potato puree
- 1 ripe banana, mashed (~⅓ cup)
- ⅓ cup almond butter (may substitute any nut or seed butter of choice)
- 3 whole eggs
- 2 Tbsp. pure maple syrup
- ½ tsp. vanilla extract
- ¼ cup coconut flour
- ¼ cup protein powder (recipe was created with Rootz Nutrition – 10% off coupon code: realfoodrds) – may sub almond flour
- 1 tsp. ground cinnamon or pumpkin pie spice
- 1 tsp. baking soda
- ½ tsp sea salt
- ⅓ cup walnuts, chopped
- Coconut butter (optional)
- Coconut sugar (optional)
- Optional add-in’s – dried cranberries, dried cherries, raisins, coconut flakes, or chocolate chips
INSTRUCTIONS
- Preheat your oven to 350 °F. Line a muffin tin with paper liners or grease with oil.
- In a bowl combine sweet potato, banana and almond butter; stir until smooth.
- Next add the whole eggs, maple syrup and vanilla; stir until smooth.
- Lastly mix in the coconut flour, protein powder, ground cinnamon, baking soda, sea salt and walnuts.
- Divide the batter evenly, filling each muffin well. Optional – top each muffin with a banana slice, chopped walnuts, sprinkle of coconut sugar and dash of cinnamon.
- Bake for 15-17 minutes or until an inserted toothpick comes out clean.
- Remove from oven and transfer muffins out of pan and onto wire rack to cool.
source: http://therealfoodrds.com/sweet-potato-banana-nut-muffins/
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