Yam, Oat & Cacao Nib Muffins
| 14 |
40 |
118 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
30 min |
12
|
These muffins are great for breakfast, as a snack, or a little pick-me-up before any sort of physical exercise!
Ingredients
|
1 tbsp
|
Flaxseed meal (ground)
(mix with water to make flax egg)
|
|
3 tbsp
|
Water
(mix with flax to make flax egg)
|
|
1/2 cup
|
Almond milk, unsweetened
|
|
1 tbsp
|
Maple syrup
(to taste)
|
|
1/2 cup cubes
|
Yam
(mashed)
|
|
1/2 cup
|
Rolled oats, dry
|
|
1/2 cup
|
Oat flour
|
|
1 dash
|
Baking powder
|
|
1/4 tsp
|
Baking soda
|
|
1/2 tsp
|
Cinnamon
|
|
1/4 tsp
|
Ginger, ground
|
|
1/4 tsp
|
Sea Salt
|
|
1/4 cup
|
Cacao nibs, raw
(optional)
|
|
1/2 cup hulled
|
Sunflower seeds
(optional)
|
Instructions
- Preheat oven to 400°F (204°C). Line the muffin tray with muffin liners, or grease the muffin tin with coconut oil.
- Make flax egg and set aside for 10 minutes.
- In a small mixing bowl, combine all wet ingredients (almond milk, maple syrup, mashed ya, flax egg) and set them aside.
- In a medium-sized mixing bowl, combine all dry ingredients except for seeds and nibs.
- Pour wet ingredients into dry ingredients. Do not overmix. Gently fold in the seeds and nibs.
- Evenly distribute batter into 12 muffin cups for smaller muffins or 6 cups for larger muffins.
- Bake for 30 minutes or until the tops are golden and a toothpick inserted in the middle of the muffin comes out clean.
- Allow muffins to cool on a cooling rack.
- Enjoy each muffin with a spread of coconut oil or almond butter!
Nutrition Facts
Per Portion
Calories
118
Calories from fat
64
Calories from saturated fat
16.7
Total Fat
7.1 g
Saturated Fat
1.9 g
Trans Fat
0
Polyunsaturated Fat
2.8 g
Monounsaturated Fat
1.0 g
Cholesterol
0
Sodium
89 mg
Potassium
163 mg
Total Carbohydrate
11.8 g
Dietary Fiber
2.9 g
Sugars
1.3 g
Protein
3.2 g
Dietary servings
Per Portion
| Grain |
0.4 |
| Meat Alternative |
0.2 |
| Vegetables |
0.1 |
Energy sources
Meal Type(s)
