Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: Makes 12 muffins / approximately: 10 g of protein per serving
IDry ingredients:
375 ml (1 1/2 cups) unbleached wheat flour
125 ml (1/2 cup) of Zenit organic chocolate plant protein
60 ml (1/4 cup) textured soy protein
60 ml (1/4 cup) pumpkin seeds
7.5 ml (1 1/2 tsp) baking powder
5 ml (1 tsp) baking soda
Wet ingredients:
2 eggs
125 ml (1/2 cup) brown sugar
85 ml (1/3 cup) canola oil
375 ml (1 1/2 cups) vanilla almond beverage (or another plant-based beverage or milk)
500 ml (2 cups) grated sweet potato (1 large sweet potato)
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with parchment paper liners or use a silicone muffin pan.
In a bowl, mix the dry ingredients.
In another bowl, beat the eggs, brown sugar, oil, and almond beverage. Add the sweet potatoes, then the dry ingredients. Gently mix until the batter is moist. Divide the batter among the muffin cups.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
Comments:
A perfect pre-workout snack (to enjoy about 2 hours beforehand) or simply a protein-packed treat to tuck into a lunchbox. 💚