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).
When you fancy something sweet for breakfast but don’t want to sacrifice protein, it can be hard to know what to eat. Eggs and bacon aren’t always tempting, but these protein muffins could be just the thing.
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.
Sweet potato protein muffin recipe
- 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.
Now try: protein gluten-free blinis
- I’m a vegetarian: how much protein do I need to eat?