Recipe by: Dawn Jackson Blatner, RDN, CSSD (Created exclusively for Potatoes USA)
Potato Performance Muffins are a delicious snack that is kind on your body and your taste buds. Created by registered dietitian Dawn Jackson Blatner, these muffins are designed for convenience and can be made in a blender for easy prep and clean up. "These make-ahead Red Velvet Potato Muffins are a smart way to fuel your body before or after a workout." —Dawn Jackson Blatner, RDN, CSSD
1 cup baked potato, cooled (with skin)
1/2 cup sliced cooked beets, cooled (about 1 medium beet)
1 banana, peeled
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar
2 tablespoons coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of sea salt
Prep Time: 10min | Cook Time: 25min
Preheat the oven to 350º F.
Put all ingredients into a blender or food processor. Blend until smooth.
Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool completely before eating. Store extras in fridge for up to 5 days or freeze for up to 3 months. Thaw frozen muffins in fridge for a couple of hours before eating.
Nutritionals are per muffin.
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