For a delicious on the go snack that is well balanced and jam packed with nutritional goodness.

Serves: Makes 12 muffins

Cooking Time: 25mins


  • 1 cup Almonds (or almond flour)
  • 10 Dates – soaked in hot water for 10 minutes
  • 1 cup Baked Sweet Potato – skin removed
  • 1 cup Vanilla Flavoured Protein Powder
  • 3 Organic Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Baking Soda
  • Sea Salt to taste


  1. Poke a sweet potato all over with a fork and bake at 220 C for 40 minutes.
  2. Remove from oven, cool, and remove the skin.
  3. Reduce oven temperature to 180 C.
  4. Pulse the almonds in a food processor until finely ground.
  5. Add the remaining ingredients to the food processor and pulse until fully combined.
  6. Generously grease a 12-muffin tin with coconut oil.
  7. Divide the batter between the 12 muffin tins and bake for 15-20 minutes.


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