Sweet Potato Protein Muffins Recipes

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SWEET POTATO MUFFINS



Sweet Potato Muffins image

Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.-Diane Vick, Wilson, North Carolina

Provided by Taste of Home

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

3 cups self-rising flour
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1-1/2 cups vegetable oil
1 teaspoon vanilla extract
2 cups mashed cooked sweet potatoes
1 cup raisins
1 cup chopped nuts

Steps:

  • In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 217 calories, Fat 12g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

DELICIOUS SWEET POTATO MUFFINS



Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

SPICED SWEET POTATO MUFFINS



Spiced Sweet Potato Muffins image

Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. -Susan Bracken, State College, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup plus 1 tablespoon sugar, divided
3 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 cup cold mashed sweet potatoes (prepared without milk and butter)
1/4 teaspoon ground cinnamon
GINGER BUTTER:
1/2 cup butter, softened
2 tablespoons finely chopped crystallized ginger

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. , Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 347mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET POTATO PROTEIN MUFFINS



Sweet Potato Protein Muffins image

These muffins are extremely healthy, but still come out super moist and yummy!

Provided by cnbridge

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 52m

Yield 12

Number Of Ingredients 19

1 ¼ cups old-fashioned rolled oats
½ cup quinoa flour
¼ cup ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 scoop vanilla whey protein powder
2 packets stevia powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup cooked and mashed sweet potato
2 eggs, beaten
3 ounces Greek yogurt
⅓ cup coconut oil
⅓ cup unsweetened applesauce
1 teaspoon vanilla extract
½ scoop vanilla whey protein powder
2 packets stevia powder
1 ½ teaspoons ground cinnamon
1 teaspoon water, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Whisk oats, quinoa flour, ground flax seed, baking powder, baking soda, 1 scoop protein powder, 2 packets stevia powder, 1 teaspoon cinnamon, and nutmeg together in a bowl. Stir sweet potato, eggs, Greek yogurt, coconut oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture until batter is smooth. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Cool slightly, about 15 minutes.
  • Whisk 1/2 scoop protein powder, 2 packets stevia powder, 1 1/2 teaspoons cinnamon, and water together in a bowl, adding more water to thin the glaze. Brush glaze over slightly cooled muffins.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 14 g, Cholesterol 34.2 mg, Fat 9.8 g, Fiber 3.4 g, Protein 8.7 g, SaturatedFat 6.2 g, Sodium 194 mg, Sugar 2.2 g

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