Name: Sweet Potato Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup unsweetened almond milk (or oat milk); 2 medium sweet potatoes; 2 whole eggs; 1/2 cup old fashioned oats; 1/2 cup chocolate or vanilla whey protein powder (I used Metabolic Drive Milk Chocolate); 4 pitted Medjool dates; 1 tsp cinnamon; 1/2 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp salt

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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
Eggs
Chocolate or vanilla whey protein powder (both flavors work great in this recipe)
Almond or oat milk
Pitted dates
Cinnamon
Vanilla extract
Baking Powder
Salt

The best part about this recipe is that you just throw it all into a high-powered blender and blend! Easy peasy.

Storage Tip

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.