The RHR Kitchen has been filled with lively excitement since the arrival of our new puppy last week. Little ‘Monkey’ has been keeping us on our toes with his constant, adorable need for attention.
Our household animal count has now risen to 5…2 fish, 2 dogs and a chubby bunny named Thumper 🙂 I’m pretty sure this is a good place to cap things off, but my soft spot for furry things is hard to control. Who knows what the Keuilian zoo will acquire next!
How about these Sweet Potato Protein Muffins? These are pretty awesome! It’s the perfect snack or breakfast that will fill you with energy and power your day — without a sugar rush or crash. There are zero grains or gluten, which is also nice, and a full cup of protein powder.
I love how the baked sweet potato adds a creaminess to the batter which transfers to tenderly moist muffins and a hint of that yummy sweet potato taste.
Make sure to use really high quality protein, sweetened with stevia, and flavored with vanilla. I prefer to use egg white protein when I bake — Jay Robb is a great brand. For whey protein powders, no one makes a higher quality than BiotTrust.
It’s worthwhile to make a double batch of these muffins and then freeze some to use throughout the week. Enjoy!
- Poke a sweet potato all over with a fork and bake at 425 degrees F for 40 minutes. Remove from oven, cool, and remove the skin. Reduce oven temperature to 350.
- Pulse the almonds in a food processor until finely ground. Add the remaining ingredients to the food processor and pulse until fully combined.
- Generously grease a 12-muffin tin with coconut oil. Divide the batter between the 12 muffin tins and bake for 15-20 minutes.