I’m big on breakfast muffins because I go to work very early. I literally grab my coffee mug, muffin and green smoothie and walk get in my car. Breakfast is On-The- Go and I’m well fed all the way through lunch with this combo. This morning, our favorite complex carb turned into healthy breakfast.
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Sweet Potato Walnut Muffins
WHAT
1 medium sweet potato, baked, mashed
1 cup whole wheat or oat flour
1/4 cup ground flaxseed
1/2 cup almond meal
1/4 cup whey protein (or more flour)
1 cup almond milk
1 egg
2 tbsp macadamia oil, or any oil
1/4 cup coconut palm sugar
1/4 cup honey or maple syrup
Cinnamon and nutmeg to taste
1 heaping tbsp baking powder
Toppings
1/4 cup chopped walnuts
2 tbsp yogurt chips (or chocolate)
HOW
Preheat oven at 350F.
You may use a blender for this (or not), mixing first the wet ingredients, to include sweet potatoes. Then add dry ingredients leaving out walnuts. Once batter is well mixed, fold in chopped walnuts.
Prepare muffin pan with cooking spray, and evenly distribute batter. Add yogurt chips and snow more walnuts over the top.
Bake for about 25-30 minutes or until toothpick comes out clean from the center.
Allow to cool slightly before you devour. If you’re like me you won’t wait and will end up with a blister in the roof of your month!
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