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 Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1.5 cups, cubes Sweetpotato peeled 2 large egg whites 1 tablespoon coconut butter 2 teaspoons Pure vanilla extract 1 tablespoon coconut sugar 1/4 cup unsweetened cocoa powder 1/3 cup Vanilla Whey Protein Powder 1/4 cup Almond Breeze, Unsweetened Vanilla 1/3 tablespoon Xanthum Gum 1 teaspoon baking powder, Gluten free 1/4 cup coconut flour Steps Sequence Step 1 Bake sweet potatoes til very soft. Let cool. Peel. Place in bowl 2 Add eggs,vanilla,coconut sugar, coconut butter, almond milk(or water) 3 Whisk together until creamy 4 In another bowl add all dry ingredients and whisk til blended 5 Add to wet mixture in 2 parts, mixing thoroughly until all is blended. Batter will be very thick 6 Pour into 2 greased or parchment lined mini loaf pans 7 Bake 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 8 Let cool 20 minutes before removing from pan 9 Frost with DebbyK''s Homemade chocolate coconut butter 10 If 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!