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The Best Sweet Potato Protein Muffins
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The Best Sweet Potato Protein Muffins

*Adapted from The Shredded Chef
Course Breakfast, Snack
Cuisine American
Keyword gluten free, muffins, sweet potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 muffins
Calories 139kcal
Author Amee

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 139kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Sodium: 185mg | Fiber: 5g | Sugar: 9g