HIGH PROTEIN SWEET POTATO MUFFINS
Sweet potatoes are inexpensive, delicious, and packed with calcium, potassium, and vitamins A and C. Members of the Morning Glory family, sweet potatoes are really just edible roots. The red-orange sweet potatoes are slightly moister and sweeter than the tan variety, making them the best choice for this recipe.
Prep: 1 hour, 10 min. | Cook: 30 min. | Serves: 24 mini muffins
- 2 medium sweet potatoes, roasted (1.5 cups, packed)
- 1 medium ripe banana, mashed
- 3 eggs, lightly beaten
- ½ cup unsweetened almond milk
- 2 tablespoons olive oil
- ⅓ cup pure maple syrup
- ¾ cup all-purpose flour or a gluten free flour (I like Cup 4 Cup brand)
- ¾ cup almond meal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- For the topping:
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans
- Preheat oven to 350 degrees F
- Poke a few holes in the sweet potatoes with a fork and wrap in foil. Bake 60 minutes or until very soft.
- Remove potato from oven and allow to cool. Scope the potato “meat” out of the skin into a large mixing bowl. Discard skin.
- Mash potatoes with a fork or spoon or in a food processor. Mix in the mashed banana until combined.
- Add eggs, almond milk, olive oil, and maple syrup to sweet potatoes. Whisk everything together until smooth.
- In a separate bowl, combine the rest of the (dry) ingredients and stir together.
- Pour dry ingredients into bowl with wet ingredients and mix together just until combined.
- Spoon batter into muffin tins, filling ¾ to the top.
- In small bowl, stir together the topping of sugar and cinnamon and pecans. Sprinkle a small amount of topping on each muffin.
- Place on center rack in the oven and bake for 15 minutes or until.
Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.