Before we get to the sweet potato muffins, I hope to see you tomorrow, Oct. 31st for the FREE Community PUMPKIN Workout @ 8 and 9 am. Regular Saturday sessions will be moved to the Carlmont High Football Field in Belmont.
Bring the kids, friends and BYOP (Bring Your Own Pumpkin) for a one of a kind Pumpkin Workout! I just bought 15 pumpkins for those who don’t have the right size 🙂 I got a deal for $2 each. Non members: Best outfit wins a free month of boot camp. Members: Best outfit wins 50% off their next month.
Best Please RSVP here: https://business.facebook.com/events
Most muffin recipes use white flour, sugar, canola oil and dairy—but not these healthy muffins. Each of these Sweet Potato Protein Muffins is packed with nutrients, vitamins, minerals and 9 full grams of protein. Enjoy one as a nutritious breakfast or as an after-workout snack. Servings: 12
Here’s what you need:
- 1 cup almonds (or almond flour)
- 10 dates, soaked in hot water for 10 minutes
- 1 cup baked sweet potato, skin removed
- 1 cup vanilla flavored protein powder (try this new product: UltraMeal Advanced Protein)
- 3 organic eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- pinch of sea salt
- 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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Your friend & coach,
Brien
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