Sweet potatoes are a must-have fuel source for plant-based athletes. These versatile and tasty tubers are jam-packed with nutritional benefits. They’re a good source of beta-carotene, Vitamin C, Vitamin D, Vitamin B6, iron, and potassium. Sweet potatoes are also a rich source of energy in the form of complex carbohydrates. Carbo-loading before long training days with starchy sweet potatoes is a great way to build up your energy stores.
Try these muffins before a workout, as a quick and healthy breakfast, or as a mid-day snack. Adding sweet potatoes to your diet will give your body the proper fuel it needs to help power you through those long training days! Besides all that, sweet potatoes and maple syrup? Yes please!
Sweet potatoes are incredibly versatile; how do you like yours? Let us know in the comments!
1 cup whole wheat flour
1 cup oat flour
1/4 cup flaxseed meal
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
2 cups cooked and mashed sweet potatoes
2 Tbsp lemon juice
1/2 cup almond or soy milk
1/4 cup olive oil
3/4 cup maple syrup
1 tsp pure vanilla extract
1/2 cup chopped walnuts
Preheat oven to 375°
Peel and cut sweet potatoes into 1-2 in cubes. Steam for 10-15 minutes or until tender. Mash and set aside to cool.
In a large bowl, combine flours, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine sweet potatoes, lemon juice, almond milk, olive oil, maple syrup, and vanilla. Mix well.
Fold wet ingredients into dry, adding chopped walnuts last, stirring just enough to combine.
Transfer to muffin tin and bake for 20 minutes or until knife comes out clean.
Servings: 12 muffins
Per serving: 261 calories (102 from fat), 11.3g total fat, 1.2g saturated fat, 0mg cholesterol, 188mg sodium, 36.7g total carbohydrate (4g dietary fiber, 12.3g sugar), 5.2g protein, 1% vitamin A, 9% vitamin C, 9% calcium, 10% Iron
- Good Points: No cholesterol, high in protein , manganese, Vitamin C, and beta-carotene