Sweet potato and egg "muffins"
One of my goals for this Whole30 is to experiment with pre- and post-workout foods, as well as nutrition to use during long workouts. Especially for longer Ironman training sessions these extra calories are extremely necessary. My first workout food experiment was sweet potato and egg "muffins." Note, these are not an attempt to recreate a muffin, or to make a dessert, they are simply carbohydrate and protein packaged in a form that is quick and easy to take on the go.
Ingredients
2 large baked sweet potatoes
5 eggs
1 Tablespoon coconut oil
Cinnamon to taste (I used ~1 Tablespoon)
Instructions
1. Preheat oven to 350 degrees
2. Place all ingredients in a food processor and blend until smooth
3. Place cupcake liners into muffin tins, or grease the tins with coconut oil
4. Spoon the batter into the liners - should make 12, with the batter close to the top of each liner
5. Bake for ~1 hour at 350 degrees, or until the bottom of each muffin has set
Comments
Post a Comment