These Sweet Potato Blueberry Protein Muffins use just the blender and are packed with protein, healthy fats, and are low sugar and calorie.
In high school I played travel softball. If you aren’t familiar with travel sports, you try out for a team and if you make it you travel all around to play other teams. Well travel softball season was right in the middle of summer. Literally every weekend we would be traveling for tournaments. Three games on Saturday and then 1 or more on Sunday depending if you win. Back then I didn’t realize it, but my parents gave up their summers to travel around with us. We used to go to the beach every single weekend before travel sports, but not anymore. How selfish of my sister and I!
Back to the point. Every Saturday and sometimes Sunday morning we would stop at Wawa (if you know what that is, what up east coast!) to carpool with teammates and grab some breakfast. Coffee and some kind of treat for my dad and a blueberry muffin and gatorade for me. And I mean a blueberry muffin the size of my hand that you would see at a bakery or cafe, but it was from a convenience store. Full of white flour, refined sugar, and who knows what else. Man those muffins were good though. But now that I know what is actually in them, I would never eat one. Besides that fact that they would make my stomach hurt and I’m sure I would be on a sugar high.
So this is my take on a healthy one. The recipe is based off my pumpkin chocolate chip muffins. I subbed sweet potato for the pumpkin and blueberries for the chocolate chips since they are in season. This was actually the original recipe, but I changed it up for fall when I posted it last year.
This recipe couldn’t be easier. Everything goes in your blender or food processor. Make the flour, add the rest of the ingredients, blend, and then mix in the blueberries. I am definitely not a baker and it is hard to mess these up! Better yet is they are made with wholesome ingredients. And why not get some protein while you eat your muffin!
The greek yogurt, eggs, and protein powder is what gives them all their protein. If you don’t do dairy, full free to sub non-dairy yogurt. The protein powder could probably be subbed with more oat flour too! The last time I used whey, but for these I used The Natural Citizen which is vegan. Either one will work! I didn’t calculate the nutrition facts on these, but they would be similar the my pumpkin chocolate chip muffins.
- 1 cup old fashioned rolled oats (gluten free if needed)
- 1 small sweet potato (cooked, peeled, & roughly chopped/~200 grams)*
- 1 cup yogurt (I used siggi's 4%)
- 2 large eggs
- 2 scoops natural flavored protein powder (~47 grams)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cup blueberries
- Preheat oven to 350 degrees Fahrenheit.
- Add the oats to a blender or food processor and process until a flour forms (about 10 seconds).
- Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, and baking soda and blend again until well combined.
- Stir in the blueberries.
- Distribute into 12 silicon muffin liners (or regular muffin liners that are greased). Top with some rolled oats if desired.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Tip: Only stir in about 1 cup of the blueberries and then sprinkle the rest of them on the top of the muffins after they are in the liners. This makes for pretty muffins.
Do you have things you used to eat in the past by now you stay away from them or make them healthier. Let me know if you want me to try to recreate something!