You’re definitely going to want to make this one.
I thought about calling these heavenly little sweet potato protein muffins, mini sweet potato protein pies. They have the moisture, texture and density of a piece of sweet potato pie and just the right amount of natural sweetness from the medjool dates.
I let a few of my personal training clients sample them after their workout this week and they all loved them. I decided to eat one after dinner as a, guilt-free, dessert topped with a little light whipped cream and sugar free caramel sauce. HEAVEN. Seriously. They are so. dang. good.
Protein baked goods can often be dry and not satisfying when you are trying to “healthify” it’s decadent counterpart. You may even loathe the imposter of your favorite treat, deciding that the calorie splurge is worth not having to eat a rubbery baked good. Trust me, I know, I’ve been there. These muffins are a game-changer for protein desserts. I’m already looking forward to making another batch.
Now, just a heads-up, not all protein powders are equal when it comes to baking. I’ll attach a link to the one that I used with awesome results in this post (*affiliate link). It’s actually a casein, whey isolate blend. Pure whey isolate can dry-up baked goods, I’ve found this out the hard way. I hate wasting $$ with recipe testing, but it’s a necessary part of this blogging gig. I do the testing so you don’t have to guess what works. You’ll definitely enjoy the fruits of my labor on this keeper. You’ll also notice that it calls for chocolate protein powder, but these muffins don’t taste like chocolate. You get more of a pumpkin/sweet potato pie flavor than anything else.
The Best Ever! Sweet Potato Protein Muffins
- 2 medium sized sweet potatoes, cooked, peeled and mashed (about 1¾ to 2 cups)
- ½ cup old fashioned oats
- 2 whole eggs
- ½ cup chocolate protein powder (I used Metabolic Drive Milk Chocolate)
- ¼ cup unsweetened almond milk
- 4 pitted Medjool dates
- 1 tsp cinnamon
- ½ tsp vanilla extract (use the real stuff)
- 1 tsp baking powder
- ½ tsp salt
- Preheat oven to 350 degrees F
- Add all ingredients, liquid first, into a blender (a heavy duty blender works best)
- Blend on low-medium speed until mixture is smooth (try not to over blend)
- Spray a muffin tin with a healthy oil spray (I used walnut oil, you can also use a cooking spray for baking)
- Pour batter evenly into 9 muffin cups and bake for 20-25 minutes.
- Muffins are done when a toothpick comes out clean. Be careful not to over or under bake.
- Cool and enjoy immediately or store in an airtight container in the refrigerator.
- They are great cold!
This is the protein powder that I used for these sweet potato protein muffins with great results. Its tasty to drink, too. *Affiliate link.