Sweet potato muffins
Indulge in healthy, delicious sweet potato muffins made with wholesome ingredients like multi-grain oatmeal, whey protein, and a hint of maple syrup. Perfect for breakfast or a nutritious snack!
- 10 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 8 Servings
- 8 Ingredients
Sweet potato muffins are a nutritious and delicious way to start your day or enjoy as a snack. Packed with protein and fiber, these muffins are not only tasty but also provide essential nutrients to fuel your body. The natural sweetness of sweet potatoes combined with the wholesome goodness of oatmeal and the protein boost from whey powder make these muffins an excellent choice for a healthy treat.
Ingredients:
Instructions:
- Peel and chop the sweet potatoes into small chunks.
- Place them in a pot of water and bring to a boil. Cook until tender, about 15 minutes.
- Drain and mash the sweet potatoes until smooth. Allow to cool slightly.
- In a large mixing bowl, combine the mashed sweet potatoes, multi-grain oatmeal, and whey protein powder. Mix well until evenly combined.
- Add the maple syrup, egg whites, cinnamon, vanilla extract, and baking powder to the mixture. Stir until a smooth batter forms.
- Line a muffin tin with paper liners or lightly spray with cooking oil to prevent sticking.
5. Fill Muffin Tins:
- Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve:
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Tips:
- Prepare the sweet potatoes ahead of time by baking or boiling until soft. This will make the mashing process easier and quicker.
- Ensure that the mashed sweet potatoes are completely cooled before mixing with the other ingredients to avoid affecting the texture of the muffins.
- For added flavor, consider sprinkling a touch of nutmeg or adding some chopped nuts or dried fruits to the batter.
- Use an ice cream scoop to evenly portion the batter into the muffin tins, ensuring consistent muffin sizes for even baking.
- Store the muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They can also be frozen for longer storage.
These sweet potato muffins are a perfect blend of health and taste. They are easy to make and ideal for meal prepping, ensuring you have a nutritious snack ready whenever you need it. Whether you're enjoying them for breakfast, as a post-workout snack, or just craving something sweet yet healthy, these muffins are sure to satisfy.
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 2.00g | 5% |
| Sugar 1.41g | 1% |
| Fat | |
| Fat 0.39g | 0% |
| Saturated 0.15g | 0% |
| Cholesterol 2.40mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 40mg | 7% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.37ug | 16% |
| Vitamin C 0.69mg | 1% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 0.75ug | 1% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 200mg | 6% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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