Sweet Potato and Blueberry Protein Muffins

Sweet Potato and Blueberry Protein Muffins

120 Calories

10 g protein

6 g fat

8 g carb

Ingredients:

150 g baked sweet potato

1 tbsp honey

2 eggs (98 g)

1/2 c. Chobani zero sugar vanilla yogurt

1 c. Almond flour

1 tsp baking powder

1 tsp baking soda

1.5 c. Organic Frozen Blueberries

1 scoop (37 g) 1st Phorm Level-1 Blueberry Muffin Protein

Glaze:

1/2 c. Chobani Zero sugar vanilla yogurt

1/2 scoop 1st Phorm Level-1 Blueberry Muffin Protein

1-2 tbsp milk of choice

1 tsp vanilla

Directions:

Preheat oven to 350.

Mix sweet potato with eggs, vanilla, honey and yogurt until well combined. Mix in the almond flour, baking powder and baking soda, mix.

Add blueberries and mix JUST to combine.

Add batter to cupcake or muffin tins. Add a few blueberries to the top of the muffin and sprinkle with sand sugar if desired. Bake at 350 for 22-25 min.

While muffins are baking, combine the glaze ingredients together, set in fridge.

Let muffins cool completely after baking. Dip the muffins in the glaze and set on a wire rack with a cookie sheet underneath for drippage.