Sweet Potato Morning Muffins
MAKES: 12 muffins
2 cups ground oats into flour
1/2 cup coconut sugar
1 tbsp baking powder
1 tsp nutmeg
1 tsp cinnamon
Pinch of sea salt
1 cup mashed sweet potato
Chocolate chunks (optional- vegan if need be)
1 cup dairy free milk
1 flax egg (or regular egg if not vegan)
2 tsp vanilla extract
4 tbsp cashew butter, melted (or other nut butter of choice)
2 scoops plant protein powder *optional
Preheat the oven to 350 degrees and spray a muffin tin with non-stick spray.
In a large mixing bowl, combine the dry ingredients and mix well.
In a separate small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour the wet mixture in the dry, then add the sweet potato and protein powder if you are adding it to the recipe. If so, you may need to stir in a little additional water to smooth out the batter. Melt the nut butter and mix well together. Add in chocolate chunks if you chose to!
Scoop batter into muffin tin until almost full.
Bake for 25-30 minutes until slightly brown on top and a skewer comes out clean.
Remove from the oven and let cool for at least 5 minutes.
Save in an airtight container in the freezer or kept at room temp for a few days!