Preheat oven 170°C / 325°F / Gas Mark 3, Put muffin papers into muffin pan
2 cups almond meal
1/4 cup ginger, turmeric & vanilla *protein powder
1 tsp bi-carbonate soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
2 tsp ground ginger
1/2 tsp salt
1/2 cup coconut oil
1/4 cup rice malt syrup
6 Medjool dates
1 cup sweet potato purée
1 tsp apple cider vinegar
1 cup chopped pecans
For garnish use sesame/ hemp seeds, desiccated coconut & cacao nibs
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 and blend until combined – coconut oil, rice malt syrup, eggs, dates, sweet potato & apple cider vinegar.
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)
*If you are unable to source nutraorganics Ginger, Turmeric & Vanilla protein powder you can substitute with Vanilla protein powder and add 1 tsp turmeric powder & 1 tsp ground ginger powder.
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