Recipe Update... Ginger Muffin (Protein Version)

Well, anyone close to me already knew this, but now there's proof for the rest of you.  I change my own recipes as much as I do others!  It's usually because I hate measuring things (serious lazyness), but sometimes it's because I just think there's a slightly different way to make an old recipe even more delicious.

Take the below, for example.  The first try was good, really zesty and sweet, but pretty moist.  And I'm an on the go type of eater.  My food has to be able to stand up to the test of my purse.  So, I decided to alter the recipe a bit, add some more protein, firm things up, and see what happened.  The result was delicious, and a better purse traveler than the original... and now there's pictures! (Don't worry, you can still find the inspiration on the original post, along with two other yummy breakfast items you might have forgotten about.)

That's it for this rainy Saturday.  Enjoy!

Protein Ginger Muffin

• 1 mashed banana

• 1/2 cup sweet potato puree

• 1 egg

• 2 tbsp coconut flour

• 2 tbsp unflavored protein powder (Sunwarrior Blend)

• 1/3 cup flaxseed meal

• 1 1/2 tsp ginger

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 tbsp hemp hearts (optional)

• 1tbsp agave syrup (optional)

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 350 for about 45 minutes.  Again, they are less moist than the originals, but I leave them in until I think they might burn, but the choice is yours.  Best way to eat is cu tin half, toasted, with lots of melted butter!

**this has been an R&E original