NUTRITION

SERVINGS

INGREDIENTS

0.5 cup mashed sweet potato

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

1.5 scoops collagen peptides

0.25 oz chopped walnuts

1 tsp coconut oil

1 tsp maple syrup

0.5 tsp ground cinnamon

0.25 tsp ground ginger

0.5 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with three silicone liners or lightly grease with coconut oil.

• 2

  In a large mixing bowl, combine the mashed sweet potato, liquid egg whites, Greek yogurt, melted coconut oil, and maple syrup, whisking until the mixture is completely smooth.

• 3

  Add the oat flour, collagen peptides, ground cinnamon, ground ginger, baking powder, and sea salt to the wet ingredients.

• 4

  Gently stir the dry ingredients into the wet mixture until just incorporated, being careful not to overmix the batter.

• 5

  Fold in half of the chopped walnuts into the batter.

• 6

  Distribute the batter evenly among the three prepared muffin cups and sprinkle the remaining walnuts over the tops.

• 7

  Bake for 22 to 25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

• 8

  Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.