We’ve been getting AWESOME feedback on the original and I hope those of you that choose this recipe love it just as much.
Preheat Oven to 350
Grease your cupcake pan or line with cupcake liners
3 Egg Whites
1/3 c. Truvia
1 tsp. Vanilla
1 tsp. White Vinegar
1/3 c. Coconut Oil (melted if necessary)
1/2 c + 2 Tbls Unsweetened Almond Milk
3/4 c. Cooked & Peeled sweet potato
In a Medium Bowl Combine:
1 c. Oat Flour (or any other high fiber flour)
1 c. Vanilla Protein Powder
1 T. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp Sea Salt
1/4 tsp. Baking Powder
Slowly add milk and flour mixture to the egg and truvia mix, making sure to mix ONLY until combined. Do not overmix!
Divide evenly into prepared muffin tins.
Sprinkle w/a mix of Truvia & Cinnamon (I also tossed in a pinch of Cayenne pepper to SPICE things up)
Bake at 350 for 8-10 minutes. Allow to cool and ENJOY!