Some mornings, however good your intentions, you just don’t have time to cook yourself a healthy breakfast – so make up a batch of these muffins in advance and you can still have a tasty, nutritious start to the day (for added convenience they will freeze for up to three months). Using banana and sweet potato gives natural sweetness to the recipe, and they make a healthy alternative to sugar. To make the sweet potato puree all you have to do is bake a small sweet potato in the oven or microwave it until soft, peel off the skin and blend to make a puree. Makes 8 muffins.
Preheat your oven to 180°C, gas mark 4, and line a muffin tin with eight paper cases. In a bowl combine 150g sweet potato puree, 1 mashed banana, 1 apple, peeled cored and cut into small chunks, 75g almond butter and 3 eggs, and beat until the mixture is smooth.
Add 30g coconut flour, 30g vanilla or chocolate flavour protein powder, 1tsp ground cinnamon, 1tsp baking powder, a pinch of sea salt and 30g plain chocolate chips and combine well. Divide the batter evenly in the muffin cases and bake for 15-20 mins or until an inserted toothpick comes out clean, then remove from oven and place on a wire rack to cool.