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Recipes - Sweet Potato Chocolate Muffin with Coconut Butter Frosting

Recipe Name

Sweet Potato Chocolate Muffin with Coconut Butter Frosting

 Submitted by dbkaplan
Recipe Description This is a high glycemic carb for the purpose of Carb Backloading, AKA eating your carbs at night to maximize muscle growth and fat loss.
Quantity 2 Quantity Unit 3x5 in loaf pans Servings  
Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1.5
cups, cubesSweetpotato peeled
2
largeegg whites
1
tablespooncoconut butter
2
teaspoonsPure vanilla extract
1
tablespooncoconut sugar
1/4
cupunsweetened cocoa powder
1/3
cupVanilla Whey Protein Powder
1/4
cupAlmond Breeze, Unsweetened Vanilla
1/3
tablespoonXanthum Gum
1
teaspoonbaking powder, Gluten free
1/4
cupcoconut flour
Steps
Sequence Step
1Bake sweet potatoes til very soft. Let cool. Peel. Place in bowl
2Add eggs,vanilla,coconut sugar, coconut butter, almond milk(or water)
3Whisk together until creamy
4In another bowl add all dry ingredients and whisk til blended
5Add to wet mixture in 2 parts, mixing thoroughly until all is blended. Batter will be very thick
6Pour into 2 greased or parchment lined mini loaf pans
7Bake at 350 for approximately 20-25 minutes or until top is top and edges are slightly browned and toothpick or knife comes out clean from center of loaf
8Let cool 20 minutes before removing from pan
9Frost with DebbyK''s Homemade chocolate coconut butter
10If there are any left after you finish frosting them, store in sealed container under lock and key. Will last as long as that key isn''t found or a week. Whichever comes first. Good luck!






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