If you loved my Pumpkin Chocolate Muffins then you're gonna love these gems! I used a little less maple syrup because sweet potato, hence the name is sweeter than pumpkin. Plus the addition of the protein powder added a lovely hit of vanilla.
These muffins are perfect if you're in a rush in the morning and want a nourishing, yet super tasty muffin to get you through a few hours. Plus they are leaps and bounds better than your run-of-the-mill cafe-type muffin because they won't make you bloated or set your blood sugar on a rollercoaster. This muffin would also be perfect paired with my Uber Creamy Raspberry Avocado Smoothie!
Here’s why this muffin is joyous-health approved:
- The addition of the protein powder by Genuine Health not only adds protein but it’s in a form that is super easy to digest, fermented! You can learn more about the power of fermented foods and all their wonderful health benefits in my video and below.
- When foods are fermented, they are easier to digest because nutrients are essentially “unlocked”. Of course another benefit is that because it’s fermented it is probiotic AND prebiotic (helps to feed the good bacteria). The best part: NO BELLY BLOAT!
- The main flour I used in this recipe is coconut flour. Coconut flour is super-powered because is very high in both fiber and protein.
- Sweet potato is a great source of vitamin C, B vitamins, particularly niacin (B3) and B6, potassium, magnesium, copper and iron. It is also wonderful for the immune system due to its high levels of beta-carotene, a precursor to the all important vitamin A.
- Due to the above nutrients, plus the protein powder which helps to feed your good bacteria these muffins are anti-inflammatory which can reduce the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, rheumatoid arthritis and heart disease.
- These muffins are a great source of dietary fiber which has been proven time and time again to be an important part of a heart-healthy, cholesterol-lowering diet. Fibre provides a scrub for your intestines, binds with bile to grab onto toxins and flushes them out of your gut. More muffin recipes here.
I roasted sweet potatoes specifically for this recipe but you could also use certified organic canned BPA-free sweet potato if you’re in a rush. The taste is not quite the same as using fresh, but your secret is safe with me!
By the way, I don’t write much about the pots and pans I use because they aren’t particularly special or fancy. However, I roast pretty much everything in my 1970′s Le Creuset orange pots. My father-in-law used to have a Viennese restaurant in Toronto years ago, so Walker and I are lucky that we got these wonderful well-used pots from the restaurant. No other roasting pot or pan can match the amazingness of Le Creuset because they cook so evenly and perfectly. And you can buy these pots brand new at any department store! They have VERY joyous colours too — especially the blue.
These muffins are gluten-free, refined-sugar-free, moist and wonderfully delicious.
You don’t need to add mini-chocolate chips but I am not against it ;)
Sweet Potato Protein Muffins
- 1/2 cup coconut flour
- 1/4 cup Genuine Health fermented vegan proteins+ vanilla
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 2/3 cup sweet potato puree
- 1/3 cup maple syrup
- 1/2 cup coconut oil, melted
- 5 eggs, whisked
- 3/4 cup almond milk
- Optional: 1/2 cup mini chocolate chips
- Combine all the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients.
- Then add the wet to the dry ingredients.
- Place batter into muffin tin cups.
- Bake at 350 degrees F for 30-35 minutes or until a fork inserted into the middle of the muffin comes out clean.
- Makes 15 muffins. Or 12 if you make them larger.
If you have leftover pureed sweet potato, then try my Sweet Potato Smoothie recipe.
I’m looking forward to hearing what you think of this yummy muffin recipe!
Have a joyous day,