When I get into diet mode there is little room for ‘fun’ with regards to contest prep. Every once in while I get my favourit breakfast, which just so happens to be Protein Pancakes.
This week I thought about getting a little creative, and try out some muffins. If they were a fail, oh well..but thankfully they were blissful and I am happy to share the EASY, clean and yummy recipe with ya’ll.
- 4 oz egg whites (or 4 egg whites)
- 4 oz of roasted sweet potato
- PINCH of baking powder (For rising agent)
- 1 heaping scoop of CASEIN protein powder (Isolate is too gummy when you bake it)
- Drop of vanilla extract if you like
I roast about 6-8 sweet potato’s at 450 degrees for an hour, then I let them cool, afterwards I scoop and measure 4oz servings into ziplock bags and freeze them. I only keep about 3 days worth in my fridge. This allowed the sweet potato portion to ready at instant!
Casein protein powder, I learned is better than isolate for baking anything high protein.
Here are a few shots of the process to making these delish’ breakfast treats. Perfect for every day or post workout. The best about these muffins, is this batter filled this little muffin pan, so I felt like I got to indulge on a good 12, 2 bite brownies.
|1 scoop of casein protein powder|
|Measure 4 oz of egg whites or use 4 egg whites|
|Mini muffin pan!|
|drop of vanilla flavour if you like|
|PINCH of Baking Powder for rising agent|
|Pre-measured 4 oz of roasted sweet potato|
Mix all of the ingredients, and bake for 12 minutes at 350 degrees! BEST served fresh out of the oven!