1 cup gluten-free all purpose flour
1/2 cup almond meal
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 scoops vanilla protein powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon flaxmeal
1/4 cup chopped walnuts
1/4 cup Dates
1/4 cup shredded carrots
1 apple, diced
1 cup vanilla almond milk
1 teaspoon vanilla extract
1 tablespoon unsweetened apple sauce
2 medium sweet potatoes, cooked, mashed
Preheat oven to 350. Spray, oil or butter a muffin tin.
In bowl, mix flour, almond meal, coconut sugar, baking powder ,baking soda, protein powder, cinnamon, nutmeg and flaxmeal.
In a large bowl, whisk Almond milk, vanilla, apple sauce and mashed sweet potatoes. Add dry ingredients and stir until fully incorporated. Stir in walnuts, Dates, carrots and chopped apple.
Pour batter into muffin tin. Bake for 25-27 minutes or until a toothpick inserted comes out clean.