Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These muffins are extremely healthy, but still come out super moist and yummy!

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Recipe Summary

prep:
20 mins
cook:
17 mins
additional:
15 mins
total:
52 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Muffins:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

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  • Whisk oats, quinoa flour, ground flax seed, baking powder, baking soda, 1 scoop protein powder, 2 packets stevia powder, 1 teaspoon cinnamon, and nutmeg together in a bowl. Stir sweet potato, eggs, Greek yogurt, coconut oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture until batter is smooth. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Cool slightly, about 15 minutes.

  • Whisk 1/2 scoop protein powder, 2 packets stevia powder, 1 1/2 teaspoons cinnamon, and water together in a bowl, adding more water to thin the glaze. Brush glaze over slightly cooled muffins.

Nutrition Facts

175 calories; protein 8.7g; carbohydrates 14g; fat 9.8g; cholesterol 34.2mg; sodium 194mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2019
These muffins are moist and filling. I did add craisins and pecans but they would be good without. Great way to use sweet potatoes. Read More