Each of these Sweet Potato Protein Muffins is packed with nutrients, vitamins, minerals and 9 full grams of protein. They make a great nutritious breakfast or post-workout snack on the go.
Poke a sweet potato all over with a fork and bake at 425 degrees F for 40 minutes.
Remove from oven, cool, and remove the skin. Reduce oven temperature to 350.
Pulse the almonds in a food processor until finely ground. Add the remaining ingredients to the food processor and pulse until fully combined.
Generously grease a 12-muffin tin with coconut oil. Divide the batter between the 12 muffin tins and bake for 15-20 minutes.
Nutritional Analysis: 134 calories, 6g fat, 107mg sodium, 10g carbs, 2.4g fiber, 9g protein
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