Substances Substances for 28 mini-muffins 1 cup cooked potato flesh (pink, russet or candy) 1 ripe banana Dry 1 1/2 cups wheat flour (or oat flour) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon turmeric pinch of sea salt OPTIONAL – 20g unflavored collage peptide or vanilla isolate whey protein Word: you’ll need so as to add in tablespoons of almond milk with the intention to loosen the batter Moist 1/3 cup darkish (>60% cacao) chocolate chips (non-compulsory)
Steps Set oven to 350F. Combine collectively the entire dry components in a bowl. In a separate bowl, mash up the cooked potato. Word: if the cooked potato has been within the fridge, permit it to settle to room temperature to make it simpler to handle. Add in a ripe banana and mash with a fork. Add the remaining moist components to the bowl with the potato and blend collectively utilizing a hand mixer (really useful). Fold within the dry components and blend all the pieces collectively. If desired, add the chocolate chips OR your favourite frozen berry. Spray a mini-muffin pan with nonstick cooking/baking spray. Evenly divide the batter among the many molds (I put 1 chocolate chunk on prime of every one). Bake for 25 minutes till golden brown, or till a toothpick comes out clear each time the muffin is pierced.