Savoury Sweet Potato Protein Muffins
Author: Kim D'Eon
Recipe type: Vegetarian
Cuisine: Snacks
Serves: Makes 9 big or 12 small muffins
- 2 cups cubed cooked sweet potato (approx. 1 cup once pureed).
- 4 eggs
- ¼ cup coconut oil (liquid)
- 1 cup oat flour
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 scoop protein powder (Genuine Health unflavoured, unsweetened fermented vegan proteins+)
- 2 tbsp finely chopped rosemary
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped thyme
- Preheat oven to 350 F
- Oil or line muffin tray.
- Puree all wet ingredients in food processor.
- Add all dry ingredients directly into food processor and pulse until well combined.
- Divide muffin batter evenly into muffin tins (it’s a bit sticky).
- Sprinkle with hemp seeds (optional).
- Bake 20-25 minutes until toothpick inserted in centre comes out clean.
- Let cool slightly before removing from trays.
- Note: Store in airtight container in fridge up to a week or in resealable plastic bags in freezer up to 3 months.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/savoury-sweet-potato-protein-muffins/
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