Using left over baked sweet potato plus some protein powder make this little muffin a breakfast favourite!
FREE from sugar, wheat, gluten and dairy.
I absolutely love healthy little muffins. Sweet, savoury, breakfast or snack....any kind, any time!
Ingredients
2 Tbsp Almond Meal
2 Tbsp Baked Sweet Potato
1 Tbsp Coconut Flour
1 scoop of Collagen Powder or Protein Powder
1/2 tsp GF Baking Powder
1 Egg
1 Tbsp Coconut Oil or EVO Oil
2 Tbsp Unsweetened Almond Milk
Method
Heat oven to 160 Celsius.
Mix the dry ingredients in a bowl.
Mix the wet ingredient in a separate bowl.
Mix the wet into the dry.
Grease an oven proof mug or muffin tin and pour or scoop in mixture.
Bake for approx. 15 minutes.
Microwave: method as above and 60 secs on high.
May need an extra 15 secs depending on your microwave.
You will be able to tell if the muffin is cooked as it will come away from the sides easily.
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