Recipe of the day post-workout sweet potato brownies
Brownies from the supermarket may not fit your macronutrient requirements, but that doesn't mean you have to give up this delicious chocolate treat completely. Try these zucchini and sweet potato brownies instead.
Preparation time: 105 minutes
Servings: 12
Nutritional values:
- Calories: 101 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 2 g
Ingredients:
- 2 whole sweet potatoes
- ½ cup quinoa flour
- 1 whole zucchini, cut into slices
- ½ cup unsweetened cocoa powder
- 1½ teaspoon baking powder
- 2 eggs
- 3 egg whites
- ⅓ cup honey
Preparation:
- Preheat the oven to 210 degrees
- Bake the potatoes for about an hour or until they are soft. Then let them cool to room temperature.
- Preheat the oven to 180 degrees Celsius
- Mash the potatoes in a large bowl. Add all the remaining ingredients and mix well.
- Spread the batter evenly into a muffin tray. Bake the muffins for 30 minutes or until no more batter sticks to a toothpick inserted into the muffins.
Contents
Brownies from the supermarket may not fit your macronutrient requirements, but that doesn't mean you have to give up this delicious chocolate treat completely. Try these zucchini and sweet potato brownies instead.
Preparation time: 105 minutes
Servings: 12
Nutritional values:
- Calories: 101 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 2 g
Ingredients:
- 2 whole sweet potatoes
- ½ cup quinoa flour
- 1 whole zucchini, cut into slices
- ½ cup unsweetened cocoa powder
- 1½ teaspoon baking powder
- 2 eggs
- 3 egg whites
- ⅓ cup honey
Preparation:
- Preheat the oven to 210 degrees
- Bake the potatoes for about an hour or until they are soft. Then let them cool to room temperature.
- Preheat the oven to 180 degrees Celsius
- Mash the potatoes in a large bowl. Add all the remaining ingredients and mix well.
- Spread the batter evenly into a muffin tray. Bake the muffins for 30 minutes or until no more batter sticks to a toothpick inserted into the muffins.
