Rootz Sweet Potato Banana Nut Protein Muffins

We can't get enough of these protein muffins by The Real Food RD's . Take a look at the full recipe below!

INGREDIENTS:

• ½ cup cooked sweet potato puree
• 1 ripe banana, mashed (~⅓ cup)
• ⅓ cup almond butter (may substitute any nut or seed butter of choice)
• 3 whole eggs
• 2 Tbsp. pure maple syrup
• ½ tsp. vanilla extract
• ¼ cup coconut flour
• ¼ cup Rootz protein powder
• 1 tsp. ground cinnamon or pumpkin pie spice
• 1 tsp. baking soda
• ½ tsp sea salt
• ⅓ cup walnuts, chopped
• Coconut Butter (optional)
• Coconut Sugar (optional)
• Optional add-in’s - dried cranberries, dried cherries, raisins, coconut flakes, or chocolate chips

INSTRUCTIONS:

1. Preheat your oven to 350 °F. Line a muffin tin with paper liners or grease with oil.
2. In a bowl combine sweet potato, banana and almond butter; stir until smooth.
3. Next add the whole eggs, maple syrup and vanilla; stir until smooth.
4. Lastly mix in the coconut flour, protein powder, ground cinnamon, baking soda, sea salt and walnuts.
5. Divide the batter evenly, filling each muffin well. Optional - top each muffin with a banana slice, chopped walnuts, sprinkle of coconut sugar and dash of cinnamon.
6. Bake for 15-17 minutes or until an inserted toothpick comes out clean.
7. Remove from oven and transfer muffins out of pan and onto wire rack to cool.