Sweet Potato Pecan Protein Muffins

Nicolette Stramara

by | Updated: December 2nd, 2016

Sep
29

A sweet potato loaded with cinnamon and chopped pecans sounds a lot like a dessert-for-dinner special. But load all of that into a muffin pan, and you’ve got dessert any time you want one. To go from mash to muffin, you’ll bulk up the mixture with gluten-free flours. What really makes this recipe feel so sinful is the cinnamon-spiked protein icing on top. Nutritionally speaking, though, this is no dud spud.

Sweet Potato Muffins with Protein Icing
Don’t forget the protein icing, which adds a creamy swirl of cinnamon and vanilla.

 

Sweet Potato Pecan Protein Muffins
Makes 3 muffins

Macros per muffin with toppings:
204 calories | 11.2 g protein | 10.3 g carbs | 13.6 g fat | 3.8 g fiber | 2.6 g sugar

Muffins

½ scoop Giant Sports Delicious Vanilla Shake Protein Powder
¼ cup almond meal flour
2 Tbsp. coconut flour
3 Tbsp. granulated stevia
¼ cup cooked sweet potato, mashed
1 large egg
¼ cup pecans, chopped
1 tsp. ground cinnamon
½ tsp. baking powder
¼ tsp. vanilla extract

Topping

1 Tbsp. Giant Sports Vanilla Shake Protein Powder
½ tsp. ground cinnamon
Water

Directions

  1. Pre-heat oven to 350°F and place 3 silicone muffin molds on a baking sheet. You can also use a muffin tin coated with nonstick cooking spray.
  2. In a medium bowl, beat egg until it’s a pale yellow. Add sweet potato and vanilla. Stir until well combined.
  3. Add remaining ingredients (except pecans) to wet mixture and mix until batter is smooth.
  4. Stir in pecans.
  5. Divide muffin batter among 3 molds/muffin cups and bake 15-17 minutes.
  6. Let cool on a wire rack for 30 minutes. While waiting…
  7. In a small bowl, mix topping ingredients until smooth, adding more water if needed until you reach the desired consistency. Drizzle on top of cooled muffins and devour!