Add feta cheese before baking or add some roasted sweet potato.Gently fold in the diced pear - it will be a thicker batter. Add to the bowl with the dry ingredients and mix until just combined. Garnish with sprouts or micro herbs and enjoy. In a medium bowl, whisk together the egg, coconut oil, sweet potato puree, maple syrup, vanilla extract and almond extract until well combined. Add baby spinach on top of sweet potato and crack an egg. Bake sweet potato crusts for 5-8 mins (watch not to burn). I’ve lightly sprinkled the avocado with sea salt however, I also love a fancy touch and combine 1 teaspoon sea salt with 1/2 teaspoon of Matcha Green Tea which adds a boost of antioxidants and sophistication. Grease 6 cups in a regular sized muffin tray with olive oilUse fingers to line the greased muffin wholes with sweet potato, pressing to make a crust on bottom and sides. Pile over the top of the savoury muffins. Spoon the batter into lined muffin cups and bake for 30 – 40 minutes until cooked through and golden.Ĭombine smashed avocado with lime juice and 2 tablespoons of cold-pressed olive oil. Delicious AND HEALTHY Sweet Potato Muffins These toddler and kid-approved muffins are naturally sweetened and made with whole grains the perfect grab-n-go breakfast, lunch box side or snack. Pour the egg mixture over the leafy greens along with the almond meal and mix through until combined. Massage kale leaves with the oil and sea salt for 3 minutes until softened.Īdd baby spinach, chives and cooked quinoa.īeat the eggs in a separate bowl and then add the chia seeds. Preheat your oven to 180☌ fan-forced (360☏). 2 tablespoons of cold-pressed avocado or extra virgin olive oil.1 tablespoon chia seeds or golden flaxseeds.100 g (3 ½ oz) kale or cavolo nero leaves, finely sliced.Spoon into prepared muffin cups, filling each about 3/4 full. Mix together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl stir in dry ingredients just until moistened. Top with smashed avocado, matcha salt and micro greens for a delicious breakfast or post workout snack? Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl. The addition of kale and baby spinach in this recipe helps to provide fibre, antioxidants and restorative minerals, while the eggs and almond meal provide additional protein to keep you satisfied until lunch time. Quinoa is a complete protein, which means that it contains all the essential amino acids that the body needs for growth and repair. Bursting with superfoods and protein, these muffins will keep you satisfied and full of energy all morning!
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