Sweet Potato Cranberry Protein Muffins

Ingredients

Ingredients

• 3/4 cup cooked and mashed sweet potato
• 1 cup Chobani Nonfat Plain Greek Yogurt
• 1 cup liquid egg whites
• 2 large eggs
• 2 tablespoons almond butter
• 4 scoops Clean Simple Eats Simply Vanilla Protein Powder
• 1/2 cup oat flour
• 1/2 cup finely ground almond flour
• 1/3 cup stevia brown-sugar substitute
• 2 tablespoons chia seeds
• 1/4 cup unsweetened almond milk
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup Ocean Spray Craisins 50% Less Sugar Dried Cranberries
• Nonstick cooking spray

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Instructions

1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with nonstick cooking spray and set aside.
2. Add the mashed sweet potato, Greek yogurt, egg whites, eggs, almond butter, and almond milk to a large mixing bowl. Whisk until smooth.
3. Add the protein powder, oat flour, almond flour, stevia brown sugar, chia seeds, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir until evenly combined.
4. Fold the Craisins into the batter.
5. Let the finished batter rest for 5 minutes so the chia can hydrate.
6. Divide the batter evenly among all 12 muffin cups.
7. Bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs but no wet batter.
8. Cool in the pan for 10 minutes, then transfer to a wire rack. Divide into six servings of two muffins.

Freezer Storage

1. Cool the muffins completely and group them into servings of two.
2. If four servings remain, place all eight muffins in a gallon-size freezer bag. If fewer than four servings remain, use a quart-size freezer bag.
3. Place a small piece of parchment paper between each two-muffin serving.
4. Remove as much air as possible without crushing the muffins, seal, and freeze flat for up to 3 months.

Reheating Instructions

1. Thaw one two-muffin serving overnight in the refrigerator.
2. Microwave both muffins for 15 to 20 seconds, or until warmed to your preference.

Optional Protein Coffee Pairing

Pair two muffins with a protein coffee for an indulgent fall breakfast.

• 1 scoop Clean Simple Eats Snickerdoodle Protein Powder
• 1/4 cup unsweetened almond milk
• 8 to 12 ounces black coffee of choice

Protein Coffee Macros: 100 calories | 20g protein | 2g carbohydrates | 1g sugar | 0g fiber | 1g fat

40/400 Notes

• Do not add avocado oil; chia and almond milk provide moisture and fiber.
• Resting the batter for 5 minutes prevents the chia from absorbing moisture during baking.