It’s amazing what I can accomplish with an entire afternoon away from the gym. I have been working a lot of split shifts these days, and making time for content creation has been very challenging! My mind is always moving 100 miles an hour, concocting new recipes, thinking about new blog posts I want to write and inventing awesome new workouts to challenge myself and my clients. I just have to find the time—as we all do!
I have been loving pumpkin and sweet potatoes right now. My high-protein pumpkin-spice cookies were a smash hit and are still currently in my rotation. I love that I can make them with or without chocolate chips, I can eat the batter raw (minus the baking powder, of course), and I can eat the entire serving. It’s all winning with that recipe.
This recipe is much the same. Although I wouldn’t knock back the whole batch in one sitting, half a batch is totally doable. Baking with whey protein is always an adventure. I think one of the reasons why I’m loving the orange food group so much right now is that it’s so moist, and when you pair pumpkin or sweet potato with whey protein, you’re creating an amazing balance. Bye-bye, sponge muffins. Hello, moist cupcake muffins!
This recipe isn’t very time consuming either. The prep is really in getting the sweet potatoes ready. I boiled mine today before peeling the skin off, which took a total of 15 minutes. You could also bake the potatoes, then scoop out the flesh for your batter. Either way, you’ll need about 15-20 minutes to prep them. I boiled a whack of them and then kept the leftovers in the fridge for another batch in the coming days.
These muffins are egg- and dairy-free, unless you count whey as dairy. Some folks can tolerate whey even if they can’t consume other forms of dairy, so I’ll let you decide. If you opt to not use whey and use a plant-based protein instead, you might need to add more coconut flour. You’ll have to experiment and let us know.
Ingredients (yields 6 muffins)
—400 g cooked sweet potato (measure after cooking)
—1 cup almond milk
—28 g coconut flour
—60 g vanilla whey protein powder
—1/2 tsp. baking soda
—1 tsp. baking powder
—1 tbsp. vanilla
—1 tsp. pumpkin spice
—1 or 2 tsp. of stevia (to taste)
1. Preheat oven to 375 F.
2. Boil or bake sweet potato until very soft. Peel the skin off when cool enough to touch.
3. Blend 400 g of sweet potato with 1 cup of unsweetened vanilla almond milk and vanilla until smooth.
4. In a separate bowl, mix whey protein, baking powder, baking soda, stevia, pumpkin spice and coconut flour all together. Pour in the potato mixture and combine all together.
5. Pour into non-stick muffin tray and bake for 15-18 minutes at 375 F. They’re done when you pierce a muffin with a toothpick and comes out free of batter.
Macros (for 1 muffin)
10.2 protein/17 carbs/1.3 fat