Nutrient packed muffins that are VERY moist & delicious! Pair it with protein for Breakfast!
RECIPE: (I halved the recipe to make 12 muffins)
3 cups of mashed sweet potato see below for instructions
2 cups flour
2 teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup sugar sub (I use Allulose) https://www.amazon.com/dp/B08X17196C
¾ cup unsweetened applesauce
3 large eggs
1 teaspoon vanilla
½ cup ground flaxseed meal optional
To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.
24 Muffins:
1 point each
96 calories
2g fat
25g carbs
3g protein
YouTube Video: https://youtu.be/TVxYnzT9mkk