Sweet Potato Protein Muffins Recipe

Sweet Potato Protein Muffins are a delicious and healthy option that combines the rich sweetness of naturally sweet potatoes with the protein-packed power of protein powder. With their balanced mix of carbs, protein, and healthy fats, these muffins are perfect for a pre- or post-workout snack or a wholesome breakfast. Packed with nutrients, they provide the fuel needed to power through your day. Let’s dive into the details of this easy-to-make recipe and why it should be your go-to muffin for any occasion.

Why Sweet Potato Protein Muffins?

Sweet Potato Protein Muffins are not only tasty but also provide a great source of energy and nutrition. Here are a few reasons why you should consider incorporating them into your routine:

• High in Protein: The protein powder adds a significant protein boost, which is essential for muscle repair and growth. It also helps keep you fuller for longer, making these muffins a great option for those on the go.
• Packed with Nutrients: Sweet potatoes are rich in vitamins, minerals, and antioxidants, particularly beta-carotene, which supports eye health and immunity. Combined with the oats, these muffins provide a nourishing, well-rounded snack.
• Great for Meal Prep: These muffins are perfect for meal prepping. They store well in the fridge or freezer, making them an easy and convenient snack or breakfast option to have on hand during busy weeks.
• Customizable: You can add a variety of extras to these muffins, like nuts, seeds, or dark chocolate chips, to enhance their texture and nutritional value.

Ingredients for Sweet Potato Protein Muffins

The ingredients for these muffins are simple, healthy, and easy to find. Here’s what you’ll need to make this delicious recipe:

Wet Ingredients:

• 1 medium sweet potato: Sweet potatoes provide natural sweetness and are rich in fiber and vitamins.
• 2 large eggs: Eggs offer essential protein and help bind the ingredients together.
• 1/4 cup unsweetened almond milk: Almond milk (or any milk of your choice) adds moisture to the batter without overpowering the flavor.
• 1 tsp vanilla extract: Adds depth and sweetness to the flavor of the muffins.
• 1-2 tbsp maple syrup or honey (optional): These natural sweeteners can be added for extra sweetness if desired.

Dry Ingredients:

• 1/2 cup vanilla or unflavored protein powder: Protein powder helps increase the protein content of the muffins, making them perfect for muscle recovery and satiation.
• 1/2 cup oat flour or whole wheat flour: Oat flour gives the muffins a mild, slightly nutty flavor, while whole wheat flour provides added fiber. Choose according to your dietary preference.
• 1/4 cup rolled oats: Rolled oats contribute to the texture and provide an additional fiber boost.
• 1 tsp baking powder: Helps the muffins rise and become fluffy.
• 1/2 tsp cinnamon: Adds a warm, comforting flavor that complements the natural sweetness of the sweet potato.
• 1/4 tsp salt: Balances the flavors in the muffins.

Optional Add-ins:

• 1/4 cup chopped nuts or seeds: Nuts and seeds like walnuts, almonds, or chia seeds add extra protein, healthy fats, and crunch.
• 1/4 cup dark chocolate chips: For a little indulgence, chocolate chips add sweetness and richness to the muffins.

Step-by-Step Instructions for Sweet Potato Protein Muffins

Follow these simple steps to make your delicious Sweet Potato Protein Muffins.

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease it with cooking spray to prevent the muffins from sticking.

2. Prepare the Sweet Potato

Start by cooking the sweet potato. Pierce the sweet potato with a fork several times and microwave it for 5-7 minutes or bake it at 400°F for 40-45 minutes until it’s tender. Once cooked, peel off the skin and mash the flesh using a fork or potato masher until it’s smooth. Set the mashed sweet potato aside to cool slightly before adding it to the batter.

3. Mix the Wet Ingredients

In a large bowl, whisk the eggs, almond milk, vanilla extract, and maple syrup (if using). Once combined, add the mashed sweet potato and mix everything together until smooth.

4. Mix the Dry Ingredients

In a separate bowl, combine the protein powder, oat flour, rolled oats, baking powder, cinnamon, and salt. Stir to ensure that all the dry ingredients are well-distributed and ready to combine with the wet ingredients.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently until everything is combined. Be careful not to overmix, as this can make the muffins dense. If the batter is too thick, you can add a little more milk to reach the right consistency for muffin batter.

6. Add Optional Ingredients

If you’d like to enhance the flavor and texture of your muffins, fold in the chopped nuts, seeds, or dark chocolate chips. These additions provide extra protein, crunch, and flavor that will take your muffins to the next level.

7. Fill the Muffin Tin

Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full with the batter. This should yield about 12 muffins. If you like larger muffins, you can fill the cups more generously.

8. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. The tops should be golden brown, and the muffins should be slightly firm to the touch.

9. Cool the Muffins

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack. Let the muffins cool completely before serving to ensure they set properly.

Tips for Perfect Sweet Potato Protein Muffins

Use Roasted Sweet Potato for Extra Flavor

For a richer, deeper flavor, consider roasting the sweet potato instead of microwaving it. Roasting brings out the natural sweetness and adds a slightly caramelized taste, enhancing the overall flavor of the muffins.

Adjust the Consistency of the Batter

If the batter feels too thick, add a little more almond milk (or your preferred milk) to loosen it up. The batter should be thick but still scoopable, not too runny.

Experiment with Spices

While cinnamon is the star spice in this recipe, you can experiment by adding other spices like nutmeg, ginger, or even pumpkin pie spice to give the muffins a unique twist.

Make Them Dairy-Free

To make these muffins dairy-free, simply ensure that your protein powder is plant-based and use a non-dairy milk option such as almond or coconut milk.

Storing and Freezing Sweet Potato Protein Muffins

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to a month. To reheat, simply microwave or toast them for a quick, convenient snack.

Why You’ll Love These Sweet Potato Protein Muffins

Sweet Potato Protein Muffins are an excellent choice for anyone looking to fuel their body with wholesome, nutrient-packed ingredients. They provide a balance of carbs, protein, and healthy fats, making them perfect for a quick breakfast or snack. The natural sweetness of the sweet potatoes, combined with the warmth of cinnamon and the added protein, creates a deliciously satisfying muffin that you can enjoy guilt-free.

Whether you’re preparing for a workout or need a nutritious breakfast to start your day, these muffins are a great addition to your meal prep. Plus, they’re customizable, so you can adjust the ingredients to suit your taste preferences and dietary needs. Enjoy the delicious combination of flavors and nutrients in every bite of these Sweet Potato Protein Muffins!

Sweet Potato Protein Muffins Recipe

These Sweet Potato Protein Muffins are a wholesome, nutrient-packed treat. Made with naturally sweet sweet potatoes, protein powder, and a touch of cinnamon, these muffins provide a balanced mix of carbs, protein, and healthy fats, making them perfect for a pre- or post-workout snack or a healthy breakfast option.

Print Recipe Pin Recipe

Course Breakfast, Snack

Cuisine American

Equipment

• Muffin tin (12-cup)
• Muffin liners (optional)
• Mixing bowls (2)
• Whisk
• Spoon or ice cream scoop
• Fork or masher (for the sweet potato)
• Measuring Cups and Spoons
• Oven
• Cooling rack

Ingredients

  

• 1 medium sweet potato about 1 cup mashed
• 2 large eggs
• 1/4 cup unsweetened almond milk or milk of choice
• 1/2 cup vanilla or unflavored protein powder whey or plant-based
• 1/2 cup oat flour or whole wheat flour
• 1/4 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1-2 tbsp maple syrup or honey optional for extra sweetness
• 1/4 cup chopped nuts or seeds optional
• 1/4 cup dark chocolate chips optional

Instructions

 

• Preheat the oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease it.
• Prepare the Sweet Potato:
• Pierce the sweet potato with a fork several times and microwave for 5-7 minutes, or bake it at 400°F for 40-45 minutes until tender. Once cooked, peel the skin off and mash the flesh using a fork or potato masher until smooth. Set aside to cool.
• Mix Wet Ingredients:
• In a large bowl, whisk the eggs, almond milk, vanilla extract, and maple syrup (if using). Add the mashed sweet potato and mix until everything is well combined.
• Mix Dry Ingredients:
• In a separate bowl, combine the protein powder, oat flour, rolled oats, baking powder, cinnamon, and salt.
• Combine Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet mixture. Stir gently to combine, but do not overmix. If the batter feels too thick, add a bit more milk to reach a muffin batter consistency.
• Add Optional Ingredients:
• If using, fold in the nuts, seeds, or chocolate chips.
• Fill Muffin Tin:
• Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter.
• Bake:
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool:
• Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

For a richer flavor, use roasted sweet potato instead of microwaved sweet potato. Roasting will bring out a natural sweetness.
If you’re not a fan of the texture of oats in the muffins, blend the oats into oat flour in a blender for a smoother consistency.
You can experiment with different flavors by adding spices like nutmeg or ginger for a twist.
For a dairy-free version, ensure that your protein powder is plant-based and your milk is non-dairy.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Freeze extras for a quick snack later—just thaw them in the microwave or at room temperature.
Enjoy your protein-packed muffins!

Keyword Sweet Potato Protein Muffins Recipe