These Sweet Potato and Ginger Protein Muffins are deliciously smooth and moist and packed full of nutrients? Ideal to grab for breakfast or snack and a healthy addition to kids school lunch boxes!
Sweet Potato and Ginger Protein Muffins
Ingredients
- 1 1/2 cups almond meal
- 1/2 cup (120g) vanilla protein powder
- 1 tsp each turmeric, cinnamon, nutmeg, and all spice
- 1 tsp bi-carbonate soda
- 1 T ground ginger
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1/4 cup rice malt syrup
- 4 eggs
- 6 Medjool dates
- 1 cup sweet potato purée
- 1 tsp apple cider vinegar
- 1 cup chopped pecans
Preparation
Preheat oven 170°C / 325°F / Gas Mark 3
Put muffin papers into a 12 muffin tray.
Method
Mix dry ingredients in a bowl – almond meal, protein powder, cinnamon, nutmeg, ginger, all spice, salt & bi-carb mix through to combine and make sure there are no lumps.
In a blender/food processor mix all wet ingredients – coconut oil, rice malt syrup, eggs, dates, sweet potato & apple cider vinegar and blend until combined.
Add the wet mixture to the dry mixture and mix thoroughly until thick and fluffy. Add the pecans and fold through.
Spoon mixture into each muffin paper 3/4 full, top with sesame seeds/hemp seeds, desiccated coconut & cacao nibs.
Bake for 20-25 mins (poke with a skewer and if it comes out clean they are ready).
Serving Suggestions
For garnish use sesame/ hemp seeds, desiccated coconut & cacao nibs.
Final Thoughts
I love hearing from you, keep in touch and let me know if you make them! You will absolutely love this recipe – delicious & nutritious! You might also like Sweet Potato Carob Fudge Cake!
Be Well
xx
