Cranberry Sweet Potato Protein Mini Muffins Recipe

Cranberry Sweet Potato Protein Mini Muffins Recipe

Ingredients

Makes 48 MINI MUFFINS

Prep: 15 minutes

Cooking Time: 25 minutes

Serving size 1 muffin

Calories 48 Protein 1 g Carbohydrates 7 g Fat 2 g Fiber <1 g Sugar 3 g Sodium 56 mg

• 11/2 cups cooked sweet potato flesh
• 11/2 cups wheat flour or oat flour
• 20 g unflavored collagen peptides power or vanilla whey protein isolate powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground turmeric
• pinch of sea salt
• 1/3 cup unsweetened applesauce
• 1 egg plus 1 egg white, lightly beaten
• 2/3 cup unsweetened almond milk
• juice of 1/2 orange
• 4 tablespoons melted coconut oil
• 1 tablespoon vanilla extract
• 1/3 cup coconut sugar
• 1/4 teaspoon (1 g) stevia
• 1/2 cup dried cranberries
• 1/3 cup crushed raw walnuts or pecans (optional)

Method

1. Preheat the oven to 350°F
2. Spray a mini muffin pan with nonstick cooking spray
3. Set the cooked sweet potato out on the counter to allow it to come to room temperature
4. In a medium bowl, mix together the flour, protein powder, baking powder, baking soda, cinnamon, turmeric, and salt and set aside
5. In a large bowl, mash the sweet potato, then add the applesauce
6. Add the egg and egg white, almond milk, orange juice, coconut oil, vanilla, sugar, and stevia
7. Mix until smooth using a hand mixer, or whisk by hand if you’re trying to make those forearm gains!
8. Fold in the dry ingredients and mix everything together
9. Add the cranberries and chopped nuts (if using)

Note.you may need to add a few tablespoons of almond milk to loosen the batter at this point

1. Evenly divide the batter among the prepared molds
2. Bake for 25 minutes until golden brown, or until a toothpick comes out clean when you pierce a muffin
3. Allow to cool, then enjoy!
4. Repeat

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