Steps to Make Sweet Potato Ravioli With Pesto

Sweet Potato Protein Muffins

In a large bowl, add flour, sugar and salt, mix together.

Recipe Summary Sweet Potato Protein Muffins

These muffins are extremely healthy, but still come out super moist and yummy!

Ingredients | Sweet Potato Ravioli With Pesto

1 ¼ cups old-fashioned rolled oats

½ cup quinoa flour

¼ cup ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

1 scoop vanilla whey protein powder

2 packets stevia powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup cooked and mashed sweet potato

2 eggs, beaten

3 ounces Greek yogurt

⅓ cup coconut oil

⅓ cup unsweetened applesauce

1 teaspoon vanilla extract

½ scoop vanilla whey protein powder

2 packets stevia powder

1 ½ teaspoons ground cinnamon

1 teaspoon water, or as needed

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

Whisk oats, quinoa flour, ground flax seed, baking powder, baking soda, 1 scoop protein powder, 2 packets stevia powder, 1 teaspoon cinnamon, and nutmeg together in a bowl. Stir sweet potato, eggs, Greek yogurt, coconut oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture until batter is smooth. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Cool slightly, about 15 minutes.

Whisk 1/2 scoop protein powder, 2 packets stevia powder, 1 1/2 teaspoons cinnamon, and water together in a bowl, adding more water to thin the glaze. Brush glaze over slightly cooled muffins.

Info | Sweet Potato Ravioli With Pesto

prep: 20 mins cook: 17 mins additional: 15 mins total: 52 mins Servings: 12 Yield: 1 dozen muffins

TAG : Sweet Potato Protein Muffins

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