The Best Sweet Potato Protein Muffins
*Adapted from The Shredded Chef
Servings 9 muffins
- 2 medium sized sweet potatoes cooked, peeled and mashed (about 1 ¾ 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!
Serving: 1g | Calories: 139kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Sodium: 185mg | Fiber: 5g | Sugar: 9g