Protein Sweet Potato Muffins

A delicious and easy gluten-free protein muffin recipe made with sweet potatoes, whey protein powder, and Greek yogurt.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 120kcal

Author Amee

2 whole eggs
½ cup milk I used whole milk
½ cup plain Greek yogurt 4% fat (using the higher fat adds more moisture)
3 tbsp real maple syrup
½ teaspoon vanilla extract
4 pitted Medjool dates
12 oz cooked sweet potatoes ,cooled to room temperature and peeled. I used 2 medium potatoes.
½ cup old fashioned oats
¼ cup oat bran
½ cup unflavored whey isolate protein powder I used Isopure unflavored whey protein
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon 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 blended and smooth. I used a Vitamix with a tamper to push the ingredients down into the blades.
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 12 muffin cups and bake for 20 minutes.
Muffins are done when a toothpick comes out clean.
Cool and enjoy immediately or store in an airtight container lined with a paper towel.

After muffins have cooled, store them in an airtight container in the refrigerator.