Last night social media and left over sweet potatoes came together and we enjoyed delicious sweet potato protein muffins thanks to a timely posting by Joy McCarthy of Joyous Health. I followed her recipe in every way except for the type protein powder used. I used NaturePro Grass-Fed Australian Vanilla Whey protein and it definitely worked out just fine!
These muffins contain complex carbohydrates and fiber from the sweet potatoes, good fats from the coconut oil and protein, vitamins and minerals from the eggs and protein powder. Even the sweetener, maple syrup, offers a host of naturally occurring minerals. Not your everyday sweet treat!
I do recommend making your own almond milk to use in this recipe. Store bought almond milk, in most cases, contains added ingredients that you just don’t want to be consuming. And making your own almond milk is easy and extremely cost effective. You can find the recipe for almond milk right here.
Here is Joy’s recipe. You can enjoy these muffins for breakfast, as a mid-day snack, quite honestly whenever you get a hankering for a little sweet treat.
I got 12 muffins from this mixture.
Sweet Potato Protein Muffins
Joy McCarthy of Joyous Health
- 1/2 cup coconut flour
- ¼ cup Vanilla protein powder
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 2/3 cup sweet potato puree
- 1/3 cup maple syrup
- 1/2 cup coconut oil, melted
- 5 eggs, whisked
- 3/4 cup almond milk
- Combine all the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients.
- Then add the wet to the dry ingredients.
- Place batter into muffin tin cups.
- Bake at 180 degrees C for 30-35 minutes or until a fork inserted into the middle of the muffin comes out clean.