SWEET POTATO BANANA BREAD MUFFINS MADE WITH BEFOREYOUSPEAK VANILLA CREAMER

September 12, 2019

SWEET POTATO BANANA BREAD MUFFINS MADE WITH BEFOREYOUSPEAK VANILLA CREAMER

Eating healthy can be challenging, especially when you have a sweet tooth. These sweet potato banana bread muffins are a great healthy breakfast option. 

INGREDIENTS:
FOR THE MUFFINS

  • 1 over ripe banana
  • 1/2 cup of mashed sweet potato (I used 1 small)
  • 3 eggs
  • 1/4 cup of almond butter
  • 1 Tablespoon of vanilla
  • 2 Tablespoons of filtered water
  • 1/2 cup of coconut flour
  • 2 Tablespoons of Before You Speak Vanilla Creamer
  • 1 teaspoon of turmeric
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon each of ginger, nutmeg, cardamom & cloves
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon baking soda
OPTIONAL ADD-INS
  • 1 teaspoon of maca - for hormone balance
  • 2 scoops of collagen - for gut healing goodness
FOR OPTIONAL FROSTING
  • 1/4 cup coconut (or regular ) cream
  • 1/2 block (1/4 cup) dark chocolate
  • 1 teaspoon of vanilla
  • 1/2-1 teaspoon of Beforeyouspeak OG instant espresso
  • 1 pinch of salt

 

METHOD:

  1. Pre-heat oven to 175'C/350/F
  2. Line a muffin tray with paper cases (or grease well) and set aside.
  3. Place all muffin ingredients into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer
  4. Pour into your prepared muffin tray
  5. Bake for 15-20 minutes until the tops spring back when lightly pressed and a tooth pick has just a few moist crumbs attached when inserted into the centre.
  6. Set aside to cool.

METHODS FOR OPTIONAL FROSTING:

  1. Melt chocolate _ espresso powder by your preferred method - I like to do mine on the stove, double broiler style but a microwave will work just fine too.
  2. Add vanilla, salt & stir to combine.
  3. Add the coconut cream to your espresso infused chocolate and stir until well combined.
  4. Allow to cool for a few minutes until it becomes spreadable - you can speed this up by popping it in the fridge or freezer for 5-10 minutes.
  5. Spread on to your cupcakes.
  6. Devour!

 

Disclaimer: The above article is merely a guide and is in no way a recommendation or a treatment protocol for any health conditions or diseases. You should always consult with a qualified health care provider before changing your supplement, training or nutritional strategy. Supplementation should not be attempted by pregnant or breastfeeding women, anyone on prescription medication or children under the age of 15 unless advised by your qualified health care provider. 


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