I love it when I’m asked to come up with healthy versions of desserts like this recipe for protein muffins. I am always up for the challenge and my creative kitchen juices start flowing.
This recipe challenge came from the idea of a Chocolate Filled Sweet Potato Cupcake. Well, cupcakes are not on my clean eating agenda but I do love a healthy fresh baked muffin. In fact, I prefer the dense texture of a muffin over a cupcake, and if you can pull off the muffin top with a somewhat crispy texture, OH MY, that is heavenly. Then to dive into a moist flavor filled center, well that recipe spells SUCCESS. So it comes as no surprise that this is where I would focus my attention in considering the ingredients I would use.
I am also into simple, while eliminating unhealthy fats, and eliminating or reducing sugars (most dessert recipes call for up to 2 cups of granulated sugars … YUCK). I created this recipe without using any mixers, except ME … LOL. I had several clients sample my creation and got rave reviews!
- 1 ½ cups Scottish Oats, Oat Flour or Ground Oatmeal (whatever you have)
- ½ cup vanilla whey protein
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup almond butter
- ½ cup n/f plain Greek yogurt
- 1 large cooked sweet potato, peeled and smashed
- 1/4 cup light brown sugar
- 1 tsp vanilla
- 1 whole egg, 3 egg whites, beat in a cup and set aside
- Optional Adds:
- ½ bag dark chocolate chips
- 1 cup raisins
- 1 cup chopped walnuts or pecans
- Preheat oven to 350 degrees and oil muffin pans (you can also use liners, but product seems to stick to the paper). Have 2 large bowls handy for the wet and dry ingredients. I steamed my sweet potato until fork tender (approx 20 minutes), let cool until I could handle and the peel slips right off. Put the sweet potato into the bowl and mash with potato masher until creamy. I also use a fork to whisk until pretty creamy. Add in the remainder of the wet ingredients and continue to mix until well combined and creamy consistency. In the other bowl, add all the dry ingredients together and fork until well combined. Add slowly to the wet ingredients and stir until well combined. Feel free to experiment with the optional adds. I used chocolate that I had left over from Halloween, chopped into pieces. Fill each muffin cup about ¾ full and bake for approximately 20 minutes. Check the muffin at 15 minutes by touching the top. If gooey, continue to bake the additional 5 minutes. Remove from muffin pans, cool on wire racks … or, I set mine out on a plate since I was using liners. Recipe makes 18 muffins