Sweet Potato Protein Muffins

Sweet Potato Protein Muffins
Serves 12
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  1. 1 whole egg
  2. 2 egg whites
  3. 1/4 cup brown sugar
  4. 1 Tbs coconut oil
  5. 2 tsp pumpkin spice
  6. 2 tsp vanilla extract
  7. 1/4 cup Stevia raw
  8. 1/2 tsp salt
  9. 2 cups cooked mashed sweet potato (include skin)
  10. 2 cups oat flour
  11. 1/2 tsp baking soda
  12. 30 g crushed walnuts
  13. 1.5 tsp baking powder
  14. 2 scoops Vanilla Whey Protein
  15. 1/4 cup unsweetened cashew or almond milk
  1. In medium size bowl blend the wet ingredients. Set aside. In a separate large bowl combine dry ingredients. Add the wet mixture to the dry, stirring in walnuts and cashew milk. Fill a large 12 muffin pan to the rim and bake at 350 for approx. 20-25 min (depending on your oven). Be sure not to over bake- Better to be slightly under-baked! These should come out really moist! Let muffins cool and enjoy! Store in frig for up to a week.
  1. Side note: If you have an extra-sweet tooth, try replacing the natural vanilla protein with Max Vanilla Ice Cream flavor or their seasonal Pumpkin Spice protein!!
Macros per muffin
  1. Fat- 4g, Protein- 9g, Carb- 17g, Sugar- 6g, Fiber 2g
  2. Total Calories: 135
Adapted from Max Sports and Fitness Magazine
Fitness Renegades http://fitnessrenegades.com/
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Darin the founder of Fitness Renegades, a Dad and an Ironman. He started Fitness Renegades and the Renegade Lifestyle to help people transform their lives with our unique Fitness, Family, Food formula. He believes in fueling your body with real foods, providing workouts that are challenging, yet fun and having a family like atmosphere where we are all working toward improving our lifestyles. Welcome to the Renegade Family!

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