Sunday, September 14, 2014

Sweet Potato Muffins

Sweet potatoes are delicious! There is so much you can do with them too! Steam them, cover them in peanut butter, mash them, make sweet potato fries, or bake them into something wonderful! 
You are going to love these cinnamon-y Sweet Potato Muffins!

Simple and delicious! Those are really the only requirements for my baking! Doesn't hurt that they are good for you too! Ingredients needed are...
MTS Peanut Butter Fluff Whey, one medium sweet potato, egg substitute, cinnamon, vanilla, baking powder, and sweetener of choice.

The MTS Peanut Butter Fluff is absolutely fantastic in this recipe!
 You can order some here. Use code KH30 to save 30%

Feel free to try other brands or flavors (cinnamon, vanilla, caramel...)

Start by peeling your sweet potato. 
Make sure to use a super cute potato peeler...

Chop it up! 
Try to keep the pieces about the same size so they cook evenly.

I love using my veggie steamer!
It's ok if you don't have one.  Just boil them on the stove top like you would regular potatoes.  You just want to get them nice and soft.  

Add the steamed sweet potato, egg, and vanilla to your food processor or blender.  
Make sure it is nice and creamy.  If needed, you can add a little more egg or some milk to help puree.  

Stir in remaining ingredients. 
Feel free to add some nuts or dark chocolate! Both are super yummy add ins!

Fill muffin cups almost to the top.  The muffins won't rise very much at all.  
Bake at 350 for 28 minutes.
 Your house is going to smell amazing! Cinnamon, peanut butter, and sweet potato goodness!

The best part? 
All six muffins are only 270 calories! Yes, you get to eat them all for breakfast!

They are also packed with protein so they will get your morning off to a great start.
Doesn't hurt that they are gluten free and contain no added sugar and no flour!
*Be sure to double check your protein powder if you have a gluten intolerance*

These are perfect for Fall!
I also enjoy them in the Spring, Summer, and Winter!

 Sweet Potato Muffins
  • 1 medium sweet potato (1 cup / 200g puree)
  • 1 scoop MTS Peanut Butter Fluff Whey (30g) (can try other flavors/brands)
  • 2 T egg substitute (30g)
  • 1/2 t vanilla
  • 1/2 t baking powder
  • 1 t cinnamon
  • sweetener to taste (I use 4 packets)
  1. Peel sweet potato
  2. Chop sweet potato into small cubes and steam til very soft
  3. Puree sweet potato, egg, and vanilla (add a little milk if necessary to blend smooth)
  4. Stir in remaning ingredients
  5. Fill muffins cups almost to the top (won't rise much)
  6. Bake at 350 for 28 minutes
Makes 6 Muffins
Whole batch - 270 calories
2g Fat
35g Carb
26g Protein

*What is your favorite Fall smell??

No comments:

Post a Comment