Passive Time | 30-45 minutes |
Servings |
mini's or 8 LRG
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- 3 pastured eggs *vegan option of using "chia eggs" below
- 1/2 cup unsalted nut/sunflower butter of choice *I like to use Sunbutter brand however any unsalted raw nut butter works
- 2/3 cup sweet potato roasted, flesh only
- zest of 1 orange
- 2 tablespoons 100% pure maple syrup
- 1 tablespoon unrefined organic coconut oil melted and cooled
- 1 teaspoon apple cider vinegar *I like to use Braggs brand
- 1 tablespoon ground ginger
- 1 tablespoon ground turmeric *I like to use 365 brand
- 1/3 cup coconut flour
- 1/3 cup blanched almond flour*
- 1/2 teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 1-2 scoops Nuzest Vanilla Clean Lean Protein *optional
Ingredients
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- Preheat oven to 350 degrees F. Line a mini or regular size muffin pan (I used both to show sizes of each)
- In a mixing bowl, stir together all wet ingredients until very smooth.
- In another mixing bowl, stir together all dry ingredients until well combined.
- Add dry ingredients into wet, mixing until no clumps remind.
- Spoon into muffin tin of choice. *These won't rise a ton so really fill the cups well!*
- Bake for 15-20 minutes (for mini's) or 25-35 minutes for larger ones, keeping a close eye on them and baking until the tops are golden brown and a toothpick inserted in the centre comes out clean.
- Store in an airtight container or Ziplock bag in the fridge.
- For anyone wanting to make this recipe vegan replacing pastured eggs with "chia eggs" simply (for each egg) combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. Add in with wet ingredients and continue to bake.
*Any leftover roasted sweet potato you may have, store in an airtight container and enjoy through the week on salads or as a side dish to any meal or snack!