Deliciously low carb, gluten free & loaded with protein! These muffins are the perfect mid-morning snack.
(makes 1 loaf, 6 large muffins or 12 cupcake sized muffins)
1 medium sweet potato (440g) – 140g shredded & 300g steamed and mashed
½ banana, sliced
150ml maple syrup
300g almond nut butter
1 cup coconut flour
4 teaspoons baking powder
3 teaspoons bicarbonate of soda
4 teaspoons cinnamon
2 teaspoon salt
4 teaspoons rice protein powder (optional)
60 feta cheese, chopped
¼ cup pepitas
Peel sweet potato and grate 140g. Set aside.
Roughly chop remaining 300g sweet potato, steam until soft, then mash with a fork. Set aside.
Whisk eggs and combine with maple syrup. Add mashed sweet potato, almond nut butter, sliced banana and 80g of raw shredded sweet potato. Mix well with a spoon. Set wet mixture aside.
Sift and combine dry ingredients of coconut flour, baking powder, bicarb of soda, cinnamon, salt and rice protein powder.
Combine dry ingredients with wet mixture. Mix well with a spoon.
Spoon muffin mix into tray greased with coconut oil.
Garnish with remaining 60g raw shredded sweet potato, feta cheese and pepitas.
Bake at 160C for 30 minutes.