This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
A high-protein and gluten-free sweet potato muffin recipe made with sweet potato purée, whole oats, eggs, whey protein powder, and nut milk.
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 used Metabolic Drive Chocolate whey protein powder with awesome results in this post (*affiliate link). It’s actually a blend of casein and whey isolate. Pure whey isolate can dry-up baked goods, I’ve found this out the hard way. I do the testing so you don’t have to guess what works. You’ll also notice that it calls for chocolate or vanilla protein powder. If you go with the chocolate whey protein, the muffins don’t taste like chocolate. You get more of a pumpkin/sweet potato pie flavor than anything else.
Protein-Packed Sweet Potato Muffins
Ingredients You’ll Need:
- Sweet potatoes
- Whole oats
- Chocolate or vanilla whey protein powder (both flavors work great in this recipe)
- Almond or oat milk
- Pitted dates
- Vanilla extract
- Baking Powder
The best part about this recipe is that you just throw it all into a high-powered blender and blend! Easy peasy.
After muffins have baked and cooled, store them in an airtight container in the refrigerator. I like to eat them cold with sugar-free whipped cream and a drizzle of sugar-free caramel sauce, but you can also pop them in the microwave for a few seconds and eat them warm. The muffins will keep up to four days in the refrigerator.
Sweet Potato Protein Muffins
- ¼ cup unsweetened almond milk or oat milk
- 2 medium sweet potatoes , cooked and cooled to room temperature. It's about 1 ¼ cup mashed. I have used canned organic sweet potato purée with good results
- 2 whole eggs
- ½ cup old fashioned oats
- ½ cup chocolate or vanilla whey protein powder I used Metabolic Drive Milk Chocolate
- 4 pitted Medjool dates
- 1 tsp cinnamon
- ½ tsp vanilla extract
- 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, stopping to scrape down the sides, until blende and smooth
- 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 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!