Sweet Potato Muffins with Protein Powder

I was pretty happy with those banana muffins and decided to do a sweet potato version as well. I had a gigantic sweet potato leftover from Thanksgiving, so why not? I noticed the batter needed some adjustments as I went along, so this version is slightly different than the banana version with more yogurt, an extra egg white and a bit of honey. Again, I was happy with the results even though these muffins are a bit different than your usual muffins.

These muffins are a little over 3 oz each and according to Mastercook, have 225 calories, 7 grams of fat and 9 grams of protein – and includes the topping of pecans/sugar/cinnamon. If you leave that off, calories would be slightly less, but the muffins are big and dense and need something to kind of break up the texture. In fact, I recommend throwing in even more pecans.

Sweet Potato Muffins

Sweet Potato Muffins with Protein Powder

1 cup white whole wheat flour (4.5 oz) – spoon and level if no scale
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 scant teaspoon salt
1/4 teaspoon cinnamon
2 large egg whites, lightly beaten with a fork
6 tablespoons protein powder
2 tablespoons vegetable oil
1/3 cup vanilla yogurt
1 teaspoon vanilla
2 tablespoons turbinado sugar
1 teaspoon honey
8 ounces mashed cooked sweet potato (slightly heaping cup)
Topping: 1 teaspoon turbinado sugar mixed with ¼ teaspoon cinnamon and 1 ½ tablespoons chopped pecans.

Preheat oven to 350 degrees F. Spray 6 muffins cups with flour-added cooking spray

Thoroughly stir flour, baking soda, baking powder, salt and cinnamon together in a bowl; set aside.

Combine egg whites, protein powder, oil, yogurt and vanilla and beat well (I just used a spoon) in a medium mixing bowl. Beat in the turbinado sugar, honey and sweet potatoes.

Add flour mixture to sweet potato mixture and stir just until mixed – batter should be thick. If you like, throw in some pecans.

Using a generously rounded quarter cup measuring spoon, scoop up dough and divide evenly between 6 muffin cups. Bake for for 18-22 minutes minutes, or until a wooden pick inserted in center comes out clean. Cool before eating.

Yield: 6 muffins

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  1. says

    Doug was experimenting with homemade protein bars last summer and we never hit on quite the right recipe. But these muffins (or the banana ones with peanut butter chips) might be just the ticket. Thanks!

  2. krista says

    these look so fantastic – i’m going to buy some protein powder just to make these (and the banana ones!) i’m always looking for ways to get more protein into my eldest daughter who doesn’t really like meat and can’t have dairy. i’ll have to use soy yogurt so hopefully they will turn out okay!

  3. says

    Pretty awesome, but I gotta proceed sloooowwwwly with the whole protein thing! I mean, it’s 2009, but I have to ease into healthy eating! Replacing butter and bacon with soy protein will take some concentrated effort! Ha!

  4. says

    Catherine, maybe you should start with the peanut butter protein cookies. See what you think.

    As for the muffins, Fuzz ate one this morning for breakfast and said she loved it. I haven’t told her that they’re made with sweet potato, though. She’s under the impression they are pumpkin muffins.

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