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!
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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!
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Preheat oven 170Β°C / 325Β°F / Gas Mark 3
Put muffin papers into a 12 muffin tray.
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).
For garnish use sesame/ hemp seeds, desiccated coconut & cacao nibs.
I love hearing from you, keep in touch and let me know if you make them! YouΒ will absolutely love thisΒ recipe β delicious & nutritious! You might also like Sweet Potato Carob Fudge Cake!
Be Well
xx