With the eggs, milk, yogurt and protein powder, these muffins pack a punch and are delicious, too. Also love that with a reasonably stocked kitchen—something I never take for granted— will have most of these ingredients on hand.
Here’s what you’ll need:
½ cup milk – any kind will do!
½ cup plain yogurt- any kind will do!
3 tbsp maple syrup
½ teaspoon vanilla extract
12 oz or so cooked sweet potatoes cooled to room temperature and peeled. I used 2 medium potatoes.
½ cup old fashioned oats
¼ cup oat bran
½ cup unflavored protein powder, I use pea based
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt- or leave out if you avoid salt
½ cup raisins
Whole pieces of pecan or walnut for decoration
Easiest mixing process: throw all the ingredients in the blender, Cuisinart, or Vitamix, except the raisins and nuts. Blend until smooth. Fold in the raisins.
I like making mini-muffins, so I take a big spoonful and place in the oil-sprayed muffin tin units. I press the walnut or pecan into the top and bake for 15 min or so, or until a toothpick comes out clean. Full sized muffins will be 25 minutes or longer. Wonderful warm from the oven, but will keep in the fridge a week and remember, they freeze well, too! Can be the carby-protein part of breakfast, might accompany a savory soup, or be that afternoon snack you’re looking for. #sweetpotato #easymuffinrecipe #thriver #autumnbaking