Regular Foods · Breakfast · by Mara
Blueberry Hearth Muffins
Sweet Potato Blueberry Protein Muffins
Blueberries brighten these tender oat-and-sweet-potato muffins, which freeze neatly for later mornings. Mara favors anything that turns one round of baking into several breakfasts.
- Total time
- 45 min
- Yield
- 12 muffins
- Serving
- 1 muffin
- Texture
- Tender
Ingredients
- 1 1/2 cups oats
- 1 small cooked sweet potato
- 1 cup plain low-fat yogurt
- 2 eggs
- 2 scoops vanilla protein powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
- Pinch salt
- 1 1/2 cups blueberries
Directions
- 1
Heat oven to 350°F.
- 2
Blend oats to flour; blend in everything except berries.
- 3
Fold in berries, divide among 12 muffin cups, and bake 25–30 minutes.
PER SERVING
Nutrition
- Protein
- 7g
- Calories
- 130
- Carbs
- 18g
- Fat
- 3g
- Sugar
- 5g
- Sodium
- 75mg
Source: Wexner Medical Center Bariatric Surgery Cookbook.
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