Post-Workout Sweet Potato Brownies

By janicecraig

Ingredients

• 500 g baked sweet potato (no skin)
• 1/2 cup quinoa flour (or oat flour, oatmeal ground into flour)
• 1 zucchini (optional, but recommended since it adds moisture)
• 1/2 cup cocoa powder
• 1.5 tsp baking powder
• 2 egg
• 3 egg whites
• 1/3 cup raw organic honey

Details

Servings 1
Adapted from getyourfit.com

Preparation

Step 1

“Consuming carbohydrates after workouts helps to replenish glycogen stores – aka muscle energy – that have been emptied due to your workout. When you replenish, you feed your muscles so they can recover and grow.”

Set oven to 415F.
Bake 2 large sweet potatoes until they are soft, approximately 1 hour. When the sweet potatoes have finished baking, allow them to cool to room temperature.
Set oven to 350F.
Grate the zucchini into a bowl and set aside.
In a large mixing bowl, add sweet potato and mash.
Add all of the remaining ingredients and thoroughly mix together.
Evenly divide batter among the individual muffin pan.
Bake in the oven for 30 minutes, or until you can insert a toothpick in the brownies and it comes out clear.