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Ingredients52 m servings 174 cals
Original recipe yields 12 servings (1 dozen muffins)
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- 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.
Per Serving: 174 calories; 9.8 g fat; 14 g carbohydrates; 8.7 g protein; 34 mg cholesterol; 194 mg sodium. Full nutrition