One day, I was attempting to make Quest Protein Pretzels, and realized that I had accidentally doubled the amount of unsweetened applesauce, eggs, and other wet ingredients, totally throwing off my ratios and leaving me with no room for recovery. Not wanting to waste perfectly good ingredients, I threw them together with some pancake mix, tossed it in a pie pan, and baked it into an “apple pancake cake.” It actually turned out quite pleasant, so I continued altering this recipe, trying different flavors, and finally, landed on this winner. I call them my Sweet Potato Protein Muffins, and are great as a post-work out snack! I just recently added the banana, which I highly recommend, though you can make them without it (which yields more like 11 rather than 12 muffins).
Sweet Potato Protein Muffins
- 1.00 tbsp(s), Butter – Unsalted (melted)
- 1.00 egg, Eggs, Extra Large, Costco
- 0.50 cup, Organic Unsweetened Applesauce
- 2.00 scoop (oz), Quest Protein Powder – Vanilla Milkshake
- 0.25 Cup (240ML), Almond Milk – Original
- 2.00 Medium, Organic Sweet Potato
- 126.00 g, Banana – Medium (126g)
- 1.00 cup, Power Cakes 100% Whole Grains Flapjack and Waffle Mix
- 1.00 teaspoon, Baking Powder
- 1.00 tsp, Leavening agents, baking soda
- 3.00 Tsp, Cinnamon
- 1.00 dash, Salt, table
- Pre-heat over to 350 degrees.
- Melt the butter.
- Mix together egg, applesauce, sweet potato, and banana.
- Add protein powder and melted butter.
- Mix together all dry ingredients.
- Mix wet and dry ingredients and assess the consistency. Add up to 1/4 cup of almond milk if necessary.
- Prepare a 12-count muffin tin by spraying with non-stick spray. Fill about 1/2 – 3/4 full. You should have enough batter for 11 – 12 muffins.
- Cook in oven for about 17 minutes. Depending on how much sweet potato (or other ingredient suggestions) you have, the insides may still be slightly moist, but that’s ok.
- Let sit for a couple minutes before transferring to a cooling rack to cool.
Other flavors suggestions
- Minus the sweet potato and banana and you’re close to my Original Apple Pancake Cake
- Minus the sweet potato and banana and add 1 cup of grated zucchini for Zucchini Muffins
- Minus the sweet potato, banana, and almond milk (unless batter is too gloppy) and add 1 cup of pumpkin puree for Pumpkin Muffins
- Minus the sweet potato and add another banana for Banana Bread
- Throw in 1 cup grated carrots, some shredded coconut, walnuts, and raisins (if you want…) for Carrot Cake Muffins (I haven’t tried this yet, but I’ll let you know if/when I do!)