Plus, theyre high in protein and other essential minerals for recovery, Kopecky says.
Theyre really satisfying as a [breakfast or] snack to hold you over until lunch.
The muffins are made with eggs and yogurt, which are both great protein sources.
Fiber is essential for maintaining healthy digestion and is best eaten after your morning workout, Kopecky says.
[Theyre] incredibly nutrient-dense and they add easy-to-digest complex carbs to this recipe, she says.
Dont fear carbs, this essential macronutrient provides energy to keep you going all day.
culinary instructor, motivational speaker, and cookbook author
Truly one of these muffins goes a long way in terms of post-run recovery.
Kopecky says there is one insider baking tip to keep in mind when following the recipe.
Dont forget to add the baking powder and baking soda so that they rise, she says.
(confirm your oats are GF, too.)
Ready to get baking?
Keep reading for the recipe.
In a small glass jar, combine the seeds, onion flakes, and salt.
Cover with a lid and shake to combine.
Store in the pantry for up to one month or in the fridge for up to six months.
culinary instructor, motivational speaker, and cookbook author
Position a rack in the center of the oven.
Preheat the oven to 350F.
Line a 12-cup nonstick muffin tin with paper liners.
Heat two tablespoons of the oil in a skillet over medium-high heat.
Set aside to cool.
Stir in the sweet potato.
Add the dry ingredients to the egg mixture and stir until combined.
Stir in the cooked onions.
Spoon the batter into the muffin cups, filling to just above the brim.
Transfer the muffins to a cooling rack or cool in the muffin tin.
Serve warm, or cool completely prior to storing.
Reheat in the oven at 300F for 10 minutes, or microwave on low power for 30 seconds.
The muffins will be a little more dense but still delicious.
Get more healthy recipe ideasand share your own favoritesinWell+Goods Cook With Us Facebook group.
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