GRAIN FREE SWEET POTATO TURMERIC PROTEIN MUFFINS
TWO amazing ways to enjoy these super moist, protein packed, anti-inflammatory sweet potato turmeric protein muffins! Made with organic, whole food ingredients that are bound to keep you fuelled throughout the day. Did I mention they are grain free, and refined sugar-free?! And with the option of making them vegan using “chia eggs” these guys are perfect for anyone looking for a nutritious breakfast or satisfying anytime snack for the week ahead. Now let me take you to muffin heaven 🙂
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GRAIN FREE SWEET POTATO TURMERIC PROTEIN MUFFINS
TWO amazing ways to enjoy these super moist, protein packed, anti-inflammatory sweet potato turmeric protein muffins! Made with organic, whole food ingredients that are bound to keep you fuelled throughout the day. Did I mention they are grain free, and refined sugar-free?! And with the option of making them vegan using “chia eggs” these guys are perfect for anyone looking for a nutritious breakfast or satisfying anytime snack for the week ahead. Now let me take you to muffin heaven 🙂
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| Servings |
| 30 mini’s or 8 LRG |
| Passive Time |
| 30-45minutes |
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Ingredients
- 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
- 2/3cup sweet potatoroasted, flesh only
- zest of 1 orange
- 2tablespoons 100% pure maple syrup
- 1tablespoon unrefined organic coconut oilmelted and cooled
- 1teaspoon apple cider vinegar*I like to use Braggs brand
- 1 tablespoon ground ginger
- 1tablespoon ground turmeric*I like to use 365 brand
- 1/3cup coconut flour
- 1/3cup blanched almond flour*
- 1/2teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 1-2scoops Nuzest Vanilla Clean Lean Protein*optional
Instructions
- 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.
“Chia eggs”
- 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.
Recipe Notes
*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!