Try out this recipe for delicious ride muffins, from SD Worx’s Food Coach, Shara Marche.
Fast facts
Makes about 12 small bite size muffins.
These are easier to digest as they have more carbs than fat.
Ideal for racing or high intensity training.
In this recipe the small amount of apple cider vinegar not only activates the baking powder but helps to break down the carbohydrates.
Kitchen tools you will need:
Hand grater
Non-stick muffin tin
Blender
Preheat the oven 170 degrees.
Ingredients:
280g Sweet potato grated
3 eggs
100g Rolled oats
100g Pitted Dates finely chopped
2 Tbsp Maple syrup
1 Tsp Cinnamon
Pinch salt
7g Baking powder
2 Tbsp Apple cider vinegar
40g Coconut oil melted
1 medium size non-stick muffin tin.
Method:
In a blender, blitz the whole oats for 8 seconds until they are a coarse flour texture.
Place the blended oats into a medium size mixing bowl.
Add to the mixing bowl all remaining ingredients, combining well.
Spoon out mixture into muffin tin.
Place into a preheated oven 170 degrees and bake for 25 minutes.
Remove from the oven and let them cool down for 15 minutes, then with a silicone spatula carefully remove them from the muffin molds, leave to cool completely.
Individually wrap in foil and store in the fridge for up to 5 days in a ziplock bag. Or in the freezer for a few weeks.
Enjoy!
